Thai chicken noodle soup


Use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.

Heat a large pot over a medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.

Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass, salt, maple syrup, and Thai chili. The lemongrass and chili are both optional.

Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling.

Simmer chicken for 10-12 minutes, until cooked through. Then remove from pot and shred with two forks. Return to pot and simmer for a further 5 minutes.

Taste broth and adjust flavour as needed.

If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain or add to the broth and cook for 5 minutes until tender.

Serve and garnish with fresh herbs and lime wedges.

Macro (Per serving) Gram Kcal %
Protein 23 92.8 22.00
Carbohydrate 43 171.6 40.67
Fat 18 157.5 37.33
Total 421.9

Serves 6



  • 2 Chicken breasts
  • 30ml Coconut aminos or tamari


  • 30ml avocado or coconut oil
  • 80g thinly sliced shallot (mince if you prefer a finer texture)
  • 12g minced fresh ginger
  • 3 cloves garlic, minced
  • 60g green curry paste
  • 2400ml cans light coconut milk
  • 950ml chicken broth
  • 1 spring lemongrass, trimmed and split in half
  • ½ tspsea salt, plus more to taste
  • 1-2 tsp maple syrup
  • 1 fresh Thai chili, sliced at an angle

For Serving

  • 1 box thin rice noodles or white rice
  • Fresh cilantro or mint
  • Lime wedges