thai soup with chopsticks

Thai Noodle Soup

Thai cooking is enjoying a welcome resurgence, possibly because at last, we have realised that to get a beautiful fusion of flavours is not difficult (when you know how, of course!) This Thai Noodle Soup recipe is perfect whether you are new to Thai cooking or an old hand. 

Course Main Course
Cuisine Thai
Keyword Thai Noodle Soup
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories 600 kcal


  • Thai Paste we suggest making 5-6 times this quantity and freezing in batches
  • a large thumb-sized piece of fresh root ginger
  • 3 cloves garlic
  • 2 lemongrass stalks outer stalks removed & chopped
  • 1 handful 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 Thai paste
  • 400 ml coconut milk
  • 400 ml 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 roasted
  • green beans
  • beansprouts
  • 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. 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!
  3. In a large casserole pan, add 2 generous tablespoons of the paste, along with the coconut milk and the stock.
  4. Bring to a gentle simmer and heat a separate frying pan with some oil, ready to cook your pheasant breast.
  5. Cook the pheasant for 2-3 minutes each side, remove from the heat and rest on a plate.
  6. 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.
  7. Serve at once into hot bowls, placing the sliced meat on top. Garnish with coriander, a quarter of lime and red chilli pieces.

Recipe Notes

You don't have to stick to the seasonal veg we've suggested you use - you can use almost any vegetable in your house