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Thai-Inspired Chicken Soup

A fragrant mix of Thai spices blends perfectly with creamy coconut milk in this beautiful dish. This recipe is very versatile and allows you to mix in any veggies you have available at home. I like it with mushrooms, red pepper and spinach, all full of vitamin C and antioxidants.

(Serves : 4)



  • Calories: 563.66kcal 

  • Total Fat: 34.48g

  • Carbs: 34.84g

  • Sugars: 8.16g

  • Protein: 31.8g

  • Sodium: 2270.79mg

  • Fibre: 3.19g


For the soup:

  • 1 tbsp coconut oil 

  • 2 shallots, chopped

  • 2 cm piece of ginger, grated

  • 2 garlic cloves, minced

  • 2 tbsp Thai green curry paste

  • 200g mushrooms, sliced

  • 2 red peppers, sliced

  • 1 can coconut milk 

  • 700 ml chicken broth, we used homemade chicken broth from my recipe 

  • 2 chicken breasts, cut into small cubes

  • 2 tbsp fish sauce

  • 1 tbsp brown sugar

  • Fresh lime juice, from 1/2 lime

  • Soy sauce, to season 

To serve: 

  • 300g your favourite noodles, we used rice noodles, cooked

  • 10g fresh coriander, to garnish 

  • 2 spring onions, chopped


  • Heat 2 tbsp of coconut oil in a large size pot over a medium heat, add the shallots and ginger and cook for 2 minutes until golden. 

  • Add the garlic together with the curry paste and simmer for 1 minute until fragrant.

  • Add the mushrooms, red pepper, coconut milk, chicken broth, chicken breasts, fish sauce and brown sugar, bring to boil and simmer for 7 minutes until the chicken is cooked and soup hot. 

  • Add the lime juice and season with soy sauce.

  • Divide the noodles between 4 serving bowls and ladle the soup over the top and sprinkle with fresh coriander and spring onions.

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