Mary Berry’s Thai Green Chicken Noodle Soup is a vibrant and flavorful dish that combines the richness of Thai-inspired flavors with the comforting qualities of a classic chicken noodle soup. Mary Berry, renowned for her warm, accessible approach to cooking, infuses this soup with a harmonious balance of spicy, savory, and aromatic elements, creating a dish that is both comforting and exotic.
The soup is based on a fragrant green curry broth, which is made using traditional Thai ingredients like lemongrass, coconut milk, fish sauce, and, of course, Thai green curry paste. The addition of tender chicken pieces and soft noodles makes the dish hearty enough to serve as a main course while remaining light and refreshing, perfect for a light dinner or lunch. The inclusion of fresh herbs, such as cilantro and lime, provides an extra burst of freshness and depth, complementing the rich, aromatic base of the soup.
Whether you’re an experienced cook or a beginner, this recipe offers an approachable way to experience the bold flavors of Thai cuisine in a simple yet satisfying manner. With Mary Berry’s clear and straightforward instructions, you can create a delightful bowl of soup that will transport your taste buds straight to Southeast Asia.
Mary Berry’s Thai Green Chicken Noodle Soup Recipe
Ingredients Needed
To make Mary Berry’s Thai Green Chicken Noodle Soup, you’ll need a selection of fresh ingredients that are essential to bringing out the soup’s signature Thai flavors. Here’s a breakdown of what you’ll need:
Main Ingredients
- Chicken Breasts (or thighs) – Boneless and skinless chicken breasts or thighs provide a tender and lean protein base. Chicken thighs are especially favored for their juiciness and richness.
- Egg Noodles – These will absorb the aromatic broth, becoming soft and comforting. They are the perfect choice for this kind of soup, though rice noodles could also be a suitable alternative.
- Coconut Milk – A rich, creamy liquid that adds sweetness and smooth texture, balancing out the heat from the curry paste and chili.
- Chicken Stock – The foundation of the broth, enhancing the chicken flavor and providing a base for the aromatic spices.
- Green Curry Paste – A key ingredient in creating the vibrant flavor profile. This paste is made from fresh ingredients like green chilies, garlic, lemongrass, ginger, and lime leaves, delivering a spicy and fragrant element to the soup.
- Lemongrass – Fresh lemongrass adds a citrusy, fresh fragrance that is a hallmark of many Thai dishes.
- Fish Sauce – Adds depth and umami to the soup, balancing the sweetness of the coconut milk and adding complexity to the broth.
- Kaffir Lime Leaves – These are used for their unique citrusy aroma and flavor, giving the broth a bright and zesty edge.
- Fresh Ginger – Adds warmth and a slight peppery flavor to the soup, enhancing the overall aromatic experience.
- Garlic – A necessary aromatic ingredient to deepen the soup’s flavor profile.
- Chilies (optional) – If you prefer a spicier soup, you can add red or green chilies for an extra heat kick.
- Fresh Lime – Lime juice and zest are used to brighten up the soup just before serving.
- Fresh Coriander (Cilantro) – Adds a fresh, herbaceous touch that enhances the dish’s brightness.
Garnishes
- Fresh Basil – Thai basil works beautifully here, lending a slight aniseed flavor to the soup.
- Chili Flakes or Fresh Chilis – For those who enjoy extra spice.
- Lime wedges – To squeeze over the soup just before serving for an extra citrusy zing.
Equipment Needed
To make this Thai Green Chicken Noodle Soup, you won’t need any specialized equipment. The following tools will suffice to ensure your cooking process is smooth and efficient:
- Large Soup Pot or Dutch Oven – This is the main cooking vessel where all the ingredients will come together. A large pot is essential to give the soup space to simmer and allow the flavors to meld.
- Sharp Knife – For chopping chicken, vegetables, and herbs.
- Chopping Board – To prepare all your ingredients.
- Wooden Spoon or Stirring Spoon – For stirring the soup, helping prevent any ingredients from sticking to the bottom of the pot.
- Measuring Cups and Spoons – To ensure accurate quantities of the coconut milk, fish sauce, and other seasonings.
- Ladle – For serving the soup with ease.
- Strainer or Colander – To drain the noodles before adding them to the soup.
- Pot for Boiling Noodles – A small pot to cook the egg noodles separately before adding them to the soup.
Instructions To Make Mary Berry’s Thai Green Chicken Noodle Soup
Follow these straightforward steps to make Mary Berry’s Thai Green Chicken Noodle Soup:
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Prepare the Chicken:
Start by slicing the chicken into bite-sized pieces. Season with a pinch of salt and set aside. If you prefer, you can also shred the chicken after cooking it whole and adding it to the soup later.
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Cook the Noodles:
Cook the egg noodles according to the package instructions. Drain them well and set them aside, ready to be added to the soup later.
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Sauté the Aromatics:
Heat a little oil in a large pot over medium heat. Add the garlic, ginger, lemongrass, and the green curry paste. Sauté for a few minutes until fragrant, allowing the paste to release its oils and flavors. This step is crucial for building the base of the soup’s flavor.
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Add the Coconut Milk and Stock:
Pour in the coconut milk, followed by the chicken stock. Stir well to combine, ensuring the curry paste is dissolved into the liquid. Bring the mixture to a simmer.
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Simmer the Chicken:
Add the chicken pieces to the pot and let them cook in the simmering broth for about 10-15 minutes until the chicken is fully cooked and tender.
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Flavor the Soup:
Once the chicken is cooked, add fish sauce, lime juice, and kaffir lime leaves. Stir and taste the broth. Adjust the seasoning if necessary, adding more fish sauce for saltiness, lime juice for acidity, or curry paste for extra heat.
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Combine with Noodles:
Add the cooked noodles to the pot, letting them warm up in the broth for a few minutes.
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Serve:
Ladle the soup into bowls. Garnish with fresh coriander, lime wedges, fresh basil, and extra chili flakes or fresh chilies if desired. Serve immediately while the soup is piping hot.
Tips And Tricks
- Adjust the Heat: The amount of chili or green curry paste you use can make a big difference. If you prefer a milder soup, start with a small amount of curry paste and adjust from there.
- Use Fresh Ingredients: Thai cuisine relies heavily on fresh, aromatic ingredients. Fresh ginger, lemongrass, and kaffir lime leaves will elevate the soup’s flavor profile, so try not to substitute with dried versions if you can help it.
- Pre-Cook the Noodles: Cooking the noodles separately ensures they don’t become too soggy in the broth. Also, this allows you to control the noodle texture.
- Extra Flavor Boost: For a deeper flavor, you can toast the curry paste in a dry pan before adding it to the broth, which helps bring out the essential oils and spices.
- Substitute Chicken for Tofu: For a vegetarian or vegan option, replace the chicken with firm tofu or even tempeh for a protein-packed alternative.
- Make Ahead: This soup keeps well in the fridge for 2-3 days, and the flavors tend to develop even further, making it perfect for meal prep. Just reheat gently and add fresh herbs just before serving.
Mary Berry’s Thai Green Chicken Noodle Soup is the perfect fusion of bold Thai flavors and comforting, hearty soup elements. With its vibrant green curry base, tender chicken, and slurp-worthy noodles, this dish is sure to become a staple in your recipe rotation. Easy to make yet full of complex flavors, this soup brings the warmth and zest of Thai cuisine right to your kitchen, allowing you to create an exotic and satisfying meal with minimal effort. Whether you’re craving something hearty, refreshing, or a little bit of both, this Thai Green Chicken Noodle Soup delivers on all fronts-comforting, flavorful, and downright delicious.
Easy Recipe Variations For Mary Berry’s Thai Green Chicken Noodle Soup
Mary Berry’s Thai Green Chicken Noodle Soup is a flavorful, fragrant, and satisfying dish. However, sometimes it’s fun to mix things up or add your own twist to a classic. Here are a few easy variations to personalize the recipe, whether you’re looking to make it vegetarian, spice it up, or give it a more traditional Thai spin.
1. Protein Variations:
If you’re not keen on chicken, or perhaps you just want to try something different, there are several great options for swapping out the poultry:
- Tofu: Firm tofu is a great substitute if you’re looking for a vegetarian or vegan option. Simply press the tofu to remove excess moisture, cut it into cubes, and either pan-fry or add directly to the soup, allowing it to soak up the flavorful broth.
- Prawns or Shrimp: If you prefer seafood, prawns are a fantastic choice. They cook quickly and add a delicate, sweet flavor that pairs wonderfully with the Thai green curry paste. Add them at the last minute so they don’t overcook.
- Beef: Thin slices of beef or even meatballs can work well in this soup. Opt for a tender cut like sirloin and sauté it until it’s just cooked through, then add it to the broth.
2. Vegetables and Noodles:
This soup is easily adaptable with vegetables and noodles, so you can tailor it to your preferences or what you have on hand.
- Noodles: While the recipe typically calls for rice noodles, feel free to experiment with other types. Udon noodles, egg noodles, or even soba noodles could add different textures and flavors to the dish.
- Veggies: The soup traditionally includes ingredients like mushrooms and baby corn, but you can incorporate more seasonal vegetables or personal favorites. Think about adding bell peppers for a crunchy bite, zucchini for a soft texture, or even spinach for extra greens. For an extra kick of freshness, add some chopped cilantro or Thai basil just before serving.
3. Spice Level Adjustments:
Mary Berry’s recipe balances heat and flavor beautifully, but if you’re someone who loves a more fiery soup, there are a few easy ways to ramp up the spice.
- Extra Chilies: Increase the number of fresh red chilies or add a spoonful of chili paste to the broth for an extra punch.
- Chili Oil: Drizzling a bit of homemade or store-bought chili oil into the bowl just before serving can elevate the heat and add a lovely, aromatic richness.
- Curry Paste Variations: If you want a deeper, more complex flavor, you could use a red curry paste or even combine green curry paste with a little bit of massaman curry paste. Just be mindful of the saltiness when you’re playing around with different pastes.
4. Broth Customization:
The broth is the heart of the soup, so adjusting it can make a big difference in the final flavor profile.
- Coconut Milk Adjustments: For a lighter soup, you could opt for light coconut milk, or add a bit of chicken stock to reduce the richness. Alternatively, if you’re craving a fuller, richer flavor, you could increase the amount of coconut milk and reduce the water.
- Lemongrass and Lime Leaves: While Mary Berry’s recipe uses lime zest, adding a whole stalk of lemongrass or a couple of kaffir lime leaves can bring out more vibrant, citrusy notes typical of authentic Thai soups.
Storing Leftovers
Mary Berry’s Thai Green Chicken Noodle Soup makes for a great leftover dish, but proper storage is key to maintaining its flavor and texture. Here’s how to store your soup effectively:
1. Storing in the Fridge:
If you have leftover soup, allow it to cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 days. However, since noodles can become soggy over time, it’s a good idea to store them separately.
If you’re planning on keeping the noodles and soup together, you might want to undercook them slightly, as they will continue to cook when reheated, preventing them from becoming too soft and mushy.
2. Freezing Leftovers:
Freezing Thai green chicken noodle soup is possible, but again, there’s a slight risk of the noodles becoming mushy upon reheating. To freeze, first, remove the noodles from the soup, as they tend to lose texture when frozen and thawed. You can freeze the soup itself in an airtight container for up to 2-3 months. When ready to eat, reheat the soup in a pot, and cook fresh noodles separately before adding them to the soup.
3. Reheating:
When reheating your leftovers, do so gently over low to medium heat to preserve the integrity of the flavors. Avoid boiling it vigorously, as this can cause the coconut milk to split. If the soup appears too thick after storing, simply add a bit of water or chicken stock to thin it out.
What To Eat With Mary Berry’s Thai Green Chicken Noodle Soup?
Mary Berry’s Thai Green Chicken Noodle Soup is already a wonderfully balanced dish, combining protein, vegetables, and noodles all in one bowl. However, if you’re looking to make it a more complete meal or add some extra variety, consider pairing it with side dishes that complement its light yet rich flavors.
1. Thai-inspired Sides
- Thai Spring Rolls: A fresh side of crispy Thai spring rolls filled with shrimp, chicken, or vegetables offers a delightful crunch that contrasts with the soup’s smooth texture. You can serve them with a tangy dipping sauce made from lime, fish sauce, and chili.
- Papaya Salad (Som Tum): This iconic Thai salad adds a zesty, spicy kick that pairs well with the creamy coconut broth. It’s a great balance of sweet, sour, and spicy elements.
- Satay Skewers: Grilled chicken or beef satay skewers, served with a peanut dipping sauce, bring an added layer of richness and smokiness that complements the soup’s bright flavors.
2. Bread And Rice
- Crusty Bread: A simple, crusty baguette or sourdough can be perfect for dipping into the soup, absorbing the aromatic broth. It’s an easy, comforting addition that’s ideal for a more filling meal.
- Jasmine Rice: Serve a small portion of jasmine rice on the side for a more hearty meal. The delicate aroma of jasmine rice is a wonderful complement to the soup’s flavors.
3. Drinks To Pair With
- Iced Tea: A cold glass of Thai iced tea or a chilled herbal iced tea will balance out the soup’s heat and creaminess. You could also infuse the tea with a hint of lemongrass or ginger for an added layer of flavor.
- Coconut Water: For a refreshing and naturally sweet drink, coconut water would harmonize with the coconut notes in the soup.
4. Dessert Pairings:
To round off the meal, a simple and refreshing dessert is a great idea. Consider serving something light, like fresh mango with sticky rice, or a coconut milk-based pudding for a gentle sweetness that ties back to the soup’s coconut undertones.
Conclusion
Mary Berry’s Thai Green Chicken Noodle Soup is a versatile and flavorful dish that balances comforting elements with exotic, fresh tastes. With its easy-to-follow recipe, you can explore countless variations, whether you want to switch up the protein, customize the spice level, or make the broth even richer. It’s also a dish that’s perfect for leftovers, so you can enjoy its satisfying flavors multiple times during the week.
Whether you’re storing leftovers for a busy day, looking for ideas to enhance your meal with delicious sides, or simply craving a fragrant soup with layers of flavor, this recipe gives you plenty of room to get creative. So, roll up your sleeves, try out these variations, and enjoy a bowl of this aromatic soup that is as adaptable as it is tasty!
FAQs
What Are The Key Ingredients For Mary Berry’s Thai Green Chicken Noodle Soup?
The key ingredients for Mary Berry’s Thai Green Chicken Noodle Soup include chicken breast or thighs, Thai green curry paste, coconut milk, chicken stock, noodles, and a variety of fresh vegetables such as bell peppers, carrots, and mushrooms. The soup also uses lime, ginger, garlic, and fresh herbs like cilantro for added flavor. Optional ingredients can include chili for heat and fish sauce for depth.
How Long Does It Take To Make Mary Berry’s Thai Green Chicken Noodle Soup?
The total preparation and cooking time for Mary Berry’s Thai Green Chicken Noodle Soup is approximately 30 to 40 minutes. This includes time for prepping the vegetables and chicken, as well as simmering the soup to bring the flavors together. It’s a relatively quick recipe that’s perfect for a flavorful weeknight meal.
Can I Make Mary Berry’s Thai Green Chicken Noodle Soup In Advance?
Yes, Mary Berry’s Thai Green Chicken Noodle Soup can be made in advance. However, it is best to store the soup base (without the noodles) separately from the cooked noodles. The soup will keep in the fridge for 2-3 days. When reheating, you can cook fresh noodles and combine them with the soup to maintain the best texture and flavor.
