Recipe: Thai chicken noodle soup

thai chicken noodle soup

This is one of my go-to comfort dishes from the lovely Nigella. It’s super healthy, so easy to make, and I love how colourful it is. It’s also scrumptious, which helps.


  • 1 litre chicken stock
  • 150g rice noodles (or any you fancy)
  • 200ml coconut milk
  • 1 x 4cm piece of fresh root ginger peeled and sliced
  • 2 x tablespoons fish sauce
  • 1 red chilli
  • 1 teaspoon turmeric
  • 1 teaspoon tamarind paste
  • 1 teaspoon soft brown sugar
  • Juice of 1 lime
  • 150g of diced chicken
  • Assorted veg (I use whatever’s in my fridge – pak choi, broccoli, mushrooms, beansprouts)
  • Fresh coriander to serve


  1. Heat up the chicken stock in a large pan
  2. Cook noodles according to packet instructions
  3. Add all ingredients, except the veg to the chicken stock
  4. When the chicken is piping hot, add the veg until cooked
  5. Divide noodles into bowls and pour soup over them
  6. Sprinkle with coriander to serve

Enjoy! x

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