Emily Hartwood This Mary Berry Thai Spiced Soup Recipe is inspired by the vibrant, aromatic flavors of Southeast Asian street food. It is a creamy and fragrant recipe, which calls for coconut milk, red or green Thai curry paste, and tender shredded chicken. It’s a classic, foolproof recipe, ready in about 20 minutes.
Mary Berry Thai Spiced Soup Recipe Ingredients
- 90 g (3 oz) thin egg noodles
- Salt and freshly ground black pepper
- 500 ml (16 fl oz) chicken stock
- 1 x 400 g can coconut milk
- 1 small carrot, coarsely chopped
- 30 g (1 oz) French beans, cut into 1 cm (1/2 in) pieces
- 3 spring onions, thinly sliced
- 250 g (8 oz) cooked lean boneless and skinless chicken, shredded
- 125 g (4 oz) mixed green leaves, such as spinach and pak choi, shredded
- 30 g (1 oz) bean sprouts
- 2 tbsp fish sauce
- 2 tsp Thai curry paste (green or red)
- 1/4 cucumber, cut into matchstick-thin strips, and coriander sprigs, to garnish
How To Make Mary Berry Thai Spiced Soup
- Prepare the noodles: Start by cooking the thin egg noodles in a large pot of boiling salted water. Follow the packet instructions, which usually takes between 2 and 3 minutes, until they are just tender (al dente). Drain them immediately and rinse under cold running water to stop the cooking process and prevent them from sticking together. Set them aside while you prepare the soup base.
- Boil the aromatic base: In a large saucepan, combine the chicken stock, the full can of coconut milk, the chopped carrot, French beans, and sliced spring onions. Bring the mixture to a boil over medium-high heat. The coconut milk provides a rich, velvety foundation that balances the heat of the curry paste.
- Incorporate the chicken and greens: Once the liquid is boiling, lower the heat to a gentle simmer. Stir in the shredded cooked chicken, mixed green leaves (like pak choi and spinach), bean sprouts, fish sauce, and your choice of Thai curry paste. The fish sauce is the professional secret to achieving that authentic “umami” depth found in traditional Thai cooking.
- Wilt and season: Cook the mixture for just 2 minutes. You want the green leaves to be barely wilted and the bean sprouts to retain a bit of their crunch. Taste the soup and season with salt and black pepper as needed.
- Assemble and garnish: To serve, divide the cooked egg noodles among four or five warmed bowls. Ladle the hot, fragrant soup over the noodles. Garnish each bowl with a few cucumber matchsticks and fresh coriander sprigs for a cool, crisp finish that cuts through the creamy broth.
Recipe Tips
- How to customize the spice level: If you prefer a milder soup, start with 1 teaspoon of curry paste and taste before adding more. Red paste tends to be slightly spicier and earthier, while green paste is brighter and more herbal.
- Why rinsing noodles is vital: Egg noodles continue to cook in their own residual heat. Rinsing them in cold water ensures they don’t turn mushy when the hot soup is poured over them later.
- How to prep the cucumber: Using matchstick-thin strips (julienne) of cucumber is a classic Thai technique that adds a refreshing temperature contrast to the hot soup.
- Vegetarian alternative: You can easily make this vegetarian by omitting the chicken and using vegetable stock. Swap the fish sauce for a vegetarian “no-fish” sauce or a splash of light soy sauce.
What To Serve With Mary Berry Thai Spiced Soup?
This Mary Berry Thai Spiced Soup Recipe is a fragrant, creamy main dish that needs a crunchy or zesty pairing! A side of Thai Rice Crackers or Crispy Spring Rolls is the quintessential choice for adding a lovely texture to the meal. For a balanced dinner, a portion of Steamed Edamame or a Thai-style Slaw adds a fresh element that pairs perfectly with the coconut broth! A glass of Chilled Jasmine Tea or a wedge of Fresh Lime pairs wonderfully with the spicy, aromatic notes of the curry paste.
How To Store Mary Berry Thai Spiced Soup
- Refrigerate: Store the soup and the noodles in separate airtight containers in the fridge for up to 2 days. If stored together, the noodles will absorb all the liquid and become bloated.
- Reheating: Reheat the soup gently on the stovetop until piping hot, then pour over the cold noodles to warm them through.
- Freeze: The soup base (without the noodles and fresh cucumber) can be frozen for up to 1 month. Thaw overnight in the fridge and add fresh greens and noodles when reheating for the best texture.
Mary Berry Thai Spiced Soup Nutrition Facts
- Calories: 238
- Total Fat: 16 g
- Cholesterol: 45 mg
- Sodium: 880 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 2 g
- Protein: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use raw chicken?
Yes, but you will need to simmer the chicken breast in the stock and coconut milk for about 10 to 12 minutes until cooked through before adding the delicate vegetables and greens.
What are the best greens to use?
Pak choi (Bok Choy) and baby spinach are the most common, but you can also use shredded Chinese leaf (Napa cabbage) or even finely sliced kale.
Is coconut milk the same as coconut cream?
No, coconut cream is much thicker and higher in fat. Stick to canned coconut milk for the correct soup consistency.
Mary Berry Thai Spiced Soup Recipe
Course: DinnerCuisine: Thai-InspiredDifficulty: Easy5
servings10
minutes10
minutes238
kcalA light, aromatic Southeast Asian-inspired soup featuring a creamy coconut broth, egg noodles, and tender chicken, finished with fresh cucumber and coriander.
Ingredients
90 g thin egg noodles
500 ml chicken stock and 400 g coconut milk
250 g cooked shredded chicken
125 g spinach or pak choi
1 carrot, 30 g French beans, 3 spring onions
30 g bean sprouts
2 tbsp fish sauce and 2 tsp Thai curry paste
Cucumber and coriander for garnish
Directions
- Cook noodles for 2–3 minutes until tender; drain and rinse in cold water.
- In a large pan, boil the stock, coconut milk, carrot, French beans, and spring onions.
- Reduce heat and stir in the chicken, green leaves, bean sprouts, fish sauce, and curry paste.
- Simmer for 2 minutes until the greens have just wilted.
- Season with salt and pepper to taste.
- Place noodles in bowls and ladle the hot soup over the top.
- Garnish with cucumber strips and fresh coriander before serving.
Notes
- Using pre-cooked chicken is the best way to keep this recipe fast and efficient for a weeknight meal.
- Adding the greens at the very end is the secret to keeping them vibrant in color and delicate in texture.
- Rinsing the noodles in cold water is essential to prevent them from becoming a single starchy clump before they hit the soup.
