Coconut Chicken Soup with Brown Rice Noodle, Mint & Lemongrass

Serving size

1 person 2 people 4 people

Ingredients

40g baby spinach
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
3 tbsp thai green curry paste

(green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
2 shallot
2 pak choi
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
600g British Free Range chicken thighs
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
1 handful of fresh coriander
400ml coconut milk

(Coconut, Water)
1 handful of fresh mint
200g brown rice noodles

(Brown Rice Flour, Water)
2 unwaxed lime

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	661Kcal
	571kJ	2764kJ
Fat	7.1g	34g
of which saturates	4.1g	20g
Carbohydrates	10g	48g
of which sugars	1.6g	7.6g
Protein	8.5g	41g
Salt	0.37g	1.8g
Fibre	1.3g	6.2g

Back

High protein 6 plants

Coconut Chicken Soup with Brown Rice Noodle, Mint & Lemongrass

Prep time: 15 mins

Total time: 30 mins

Cuisine: Vietnamese

Food group: Poultry

You've never had a noodle soup quite like this one. Simmer tender free-range British chicken breasts with lemongrass and creamy coconut. Handfuls of coriander, mint and spinach bring the green. Brown rice noodles for satisfying fibre. A squeeze of lime juice for zingy flavour!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out 2 large frying pans, a sieve & a measuring jug

Fry the chicken

Heat a large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan
Season with generously with salt and pepper, then cook for 8 mins on one side. Flip, then cook for a further 9 mins, until golden and cooked through
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Remove the chicken from the pan and leave to rest

Prep & boil

Meanwhile, peel the shallots, keeping it whole, then thinly slice into rings. Halve the limes. Add half the shallot to the small bowl with the juice from a lime and a pinch of salt. Set aside to pickle
Rinse the spinach. Trim the pak choi and cut into bite-sized pieces. Pick the mint leaves from the stalks. Roughly chop the coriander
Add the noodles to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water

Make the broth

Heat the other large frying pan on medium heat. Once hot, add the garlic & ginger paste, Thai curry paste and remaining shallot. Cook for 2-3 mins, until the shallot is soft
Stir in the coconut milk, chicken stock and 150ml hot water. Season with a pinch of salt. Bring to a boil, then add the pak choi and simmer for 3-4 mins, until tender
In the final minute, add the spinach and coriander and stir to wilt. Squeeze in the juice from half a lime. Season the broth with salt and pepper to taste

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Thinly slice the chicken
Share the noodles between bowls. Pour over the coconut broth then top with the chicken. Garnish with the mint, pickled shallot and remaining lime, cut into wedges. Drizzle the Asian paste over the chicken (for those who'd like the heat)