Mary Berry’s Thai Green Chicken Noodle Soup
This revitalising Thai-style chicken noodle soup from Mary Berry is the perfect antidote to a cold. The flavourful broth is packed with plenty of chilli, coriander, fish sauce and lime along with a Thai green curry paste.
Introduction
A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer.
Ingredients
| 2 litres (3½ pints) | good chicken stock |
| 250g (9oz) | skinless boneless chicken breasts |
| 2 | large banana shallots, thinly sliced |
| 2 | garlic cloves, finely grated |
| 1 tbsp | finely grated fresh root ginger |
| ½ | red chilli, deseeded and finely chopped |
| 1–2 tbsp | Thai green curry paste |
| 2 tsp | fish sauce |
| 1 tsp | light muscovado sugar |
| 115g (4oz) | button mushrooms, sliced |
| 2 | small pak choi, sliced into large pieces |
| ½ bunch of | coriander, leaves chopped |
| juice of 1 | lime |
| 2 nests 100g (3½oz) | fine egg noodles |
Method
Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.
Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.
Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.
Just before serving, cook the noodle nests in a pan of boiling water according to the packet instructions. Drain and divide the noodles between 6 soup bowls. Ladle the hot soup over the top to serve.
Mary’s Tips: Soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing.
