Recipe: Thai Noodle Soup

“This fragrant Thai-style soup is delicious, simple, and warming for the chilly Autumn nights that are approaching! Perfect for a lazy weekend Lunch while listening to the rain!”

Nutritional Information (per serving)

  • 480 Calories
  • 46g Carbs
  • 29g Protein
  • 20g Fat


thainoodle soup 1

  • 2 tsps organic butter or coconut oil
  • 1 small red onion, sliced
  • 10 kaffir lime leaves
  • 1 red pepper, sliced
  • 1/2 aubergine, diced
  • handful mushrooms (any variety), sliced
  • 3 cloves garlic, finely chopped
  • 300g chicken or turkey breast (cooked or raw), cut into strips
  • 2 tbsps red or green Thai cooking paste (choose a low sugar variety)
  • 200ml unsweetened coconut milk
  • 1/2 pint fresh chicken stock or make with 1 organic stock cube
  • handful baby tomatoes
  • 2 tbsps fish sauce (nam pla)
  • 150g gluten free ribbon rice noodles


  • Heat 1 tsp of butter / oil in a large saucepan. Add the onion and sauté for 2-3 minutes. Add the lime leaves, pepper and aubergine, and cook for 3-4 minutes, stirring regularly.
  • Add the mushrooms and cook for 3 minutes, stirring. Add the garlic, and meat, stir well and cook for 3-4 minutes. In a small saucepan, melt the remaining butter / oil and add the Thai paste and chicken. Cook for 3 minutes, stirring. Add the coconut milk, stir well and cook for 3 minutes.
  • Transfer the contents to the large saucepan, add the stock and stir well. Bring to a boil, then reduce to a simmer, stir and cover. Cook for 5 minutes. Add the tomatoes and fish sauce, stir and cook for 3 minutes.
  • Add the noodles, stir well to separate the strands, and cook for 3 minutes. Serve.

thainoodle soup 2

Serves: 2

Preparation Time: 10-20 minutes

Try it and let us know what you think in the comments below.

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