This is one of the favourite dishes of Seasoned’s founder Clare Major & this recipe can be varied with a whole selection of different seasonal vegetables and meats.   The secret of this one pot dish is to pre make the paste in a large quantity and freeze down in batches so you can then enjoy as a 15 minute meal

Thai chicken noodle soup

Thai Noodle Soup


(Serves 2 as a generous main course or 4 as a light lunch)

Thai Paste (we suggest making 5-6 times this quantity and freezing in batches)

large thumb sized piece of fresh root ginger

3 cloves of garlic

2 lemongrass stalks, outer stalks removed & chopped

A handful of unsalted peanuts

1-2 tablespoons of fish sauce, sesame oil and soy sauce (adjust according to your taste & the strength of the brand you are using)

2-3 fresh red chillies (with or without seeds depending on their strength)

1 teaspoon ground turmeric or a finger sized piece of fresh turmeric

3 fresh kaffir lime leaves (sourcing fresh ones really makes all the difference)

To finish

2 tablespoons of Thai paste, above

400ml coconut milk

400ml vegetable / chicken / game stock

2 portions of rice noodles soaked in hot water

2 pheasant breasts / chicken breasts / Rump / Sirloin steak

1 lime, 1 red chilli and fresh coriander to serve

Seasonal vegetables, for example:

1 carrot peeled in long strips with a peeler

Broccoli / cauliflower florets

Butternut squash / pumpkin chunks that have been roasted

Green beans


Pak choi


  1. To make the paste put all the ingredients into a blender and blitz to a fine paste.   If the lemongrass remains stringy add a couple of tablespoons of vegetable oil and blend again in smaller batches.
  2. When ready to make the dish:
  3.  Soak the noodles in hot water (not boiling) according to the packet’s instructions and get all of the rest of your ingredients ready – the dish is very quick to prepare!
  4. In a large casserole pan, add 2 generous tablespoons of the paste, along with the coconut milk and the stock.
  5. Bring to a gentle simmer and heat a separate frying pan with some oil, ready to cook your pheasant breast.
  6. Cook the pheasant for 2-3 minutes each side, remove from the heat and rest on a plate.
  7. Add your vegetables to your coconut broth in the order which they will need cooking, i.e broccoli which will take 4-5 minutes, followed by carrot ribbons and pak choi which will take only 30 seconds.
  8. Serve at once into hot bowls, placing the sliced meat on top.  Garnish with coriander, a quarter of lime and red chilli pieces.


Know the difference between a julienne, chiffonade and brunoise? Find out more on our half day knife course

Noodle Soup


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