Chicken Noodle Soup Recipe

This meal-in-one chicken noodle soup recipe combines the tastes of coconut, lime, ginger and lemon grass to tantalise the palate. I normally do not like mushrooms, but combined with all the exotic flavours here they are simply delicious.

Preparation Time: 20 min.
Cooking Time: 25 min.
No. Of Servings: 4 – 6


  • 400g (14 oz) chicken (e.g. skinless boneless chicken breasts) cut into thin strips
  • 200g (7 oz) pak choy sliced
  • 175g (6 oz) fresh baby corn cobs sliced length ways
  • 150g (5oz) small button mushrooms thinly sliced
  • 1.5l (2¼ pints) chicken stock
  • 400ml (1 pint) (one can) light coconut milk
  • 150g (5 oz) instant thin rice noodles (or Japanese Udon noodles)
  • 1 lime, zest grated and juiced
  • 2 lemon grass stalks buised
  • 2 teaspoons fresh ginger crushed
  • 2 garlic cloves crushed
  • 1 red chilli deseeded and finely chopped (optional)
  • 1 tablespoon soya sauce
  • 2 tablespoons olive oil
    Spring onions thinly sliced
    Fresh coriander roughly chopped


  1. Heat the oil over medium heat in a deep saucepan and gently fry the chicken until just done.
  2. Add the stock, lemon grass, ginger, chilli (if used), and garlic. Bring to the boil and simmer for 5 minutes.
  3. Add the soya sauce, coconut milk, baby corn and mushrooms and bring back to the boil.
  4. Add the noodles and cook until the noodles are just done.
  5. Add the lime zest, lime juice and pak choy and simmer for about 2 minutes. The pak choy must not be over-cooked, only wilted.
  6. Remove the lemon grass stalks. Garnish with the spring onions and coriander and serve.

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