5 from 9 votes

Creamy Spiced Thai Chicken Noodle Soup

Jump to Recipe
Creamy Spiced Thai Chicken noodle soup. It's one pot, for around £1 per serving and packed full of flavour from the spicy Thai curry paste, peanut butter and coconut milk. The chicken thighs are poached within the soup, which makes for the most tender chicken/ flavourful soup!
Prep time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.06
Makes: 5
mains
THAI
chicken noodle, Chicken soup, creamy Thai soup, thai chicken
Freezable

Table of Contents

 

Creamy Spiced Thai Chicken Noodle Soup

Print Pin It
5 from 9 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.06
mains
THAI
chicken noodle, Chicken soup, creamy Thai soup, thai chicken
Freezable
Servings: 5
Creamy Spiced Thai Chicken noodle soup. It's one pot, for around £1 per serving and packed full of flavour from the spicy Thai curry paste, peanut butter and coconut milk. The chicken thighs are poached within the soup, which makes for the most tender chicken/ flavourful soup!

Ingredients

  • 1 kg chicken thighs skin on, on bone (£1.98)
  • 50 g spring onions,thinly sliced (£0.50)
  • 4 tbsp red Thai paste (£0.95)
  • 2 tbsp peanut butter (£0.70)
  • 1 tin coconut milk (£0.59)
  • 200 g spaghetti (£0.20)
  • 2 bulbs of pak choi,sliced into quarters (£0.85)
  • Fresh coriander (£0.39)
  • 1 lime,cut into wedges (£0.20)

Cupboard Essentials

  • ½ tbsp olive oil
  • 1.4 litres chicken stock (2 cubes)
  • 1 tbsp tomato puree
  • Salt & Pepper
  • Optional: 1 tsp fish sauce

Method

  • Add the olive oil to a large saucepan on a low heat. Place the chicken thighs skin-side facing down and leave to gently fry for around 6 minutes, gradually increasing the heat. This will brown the skin (making it very easy to remove) and flavour the oil.
  • Remove the chicken from the pan, don’t worry if some of the skin is stuck to the pan, this will add to the flavour of the soup. Add half of the chopped spring onions (whiter end) to the pan to fry for a couple of minutes before adding the red Thai paste, peanut butter, tomato puree and a splash of water to combine. Gently fry for a couple of minutes to bloom the spices.
  • Pour the coconut milk in gradually, whilst stirring, followed by the stock. Remove the skin and then add the chicken thighs into the soup pan. Simmer for 25 minutes.
  • After 25 minutes, add the pak choi and optional fish sauce. Also add the spaghetti at this stage to both cook for a further 10 minutes. During this time, remove the chicken from the bone and cut into bite-sized pieces.
  • Serve up with some fresh coriander, sliced spring onion, chilli flakes and a squeeze of lime.

Nutrition

Servings: 5 servings
Fat: 37g
Calories: 641kcal
Carbohydrates: 40g
Protein: 32g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim