The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 spring onion
- 1 fresh lemongrass stalk
-
200g wide brown rice noodles
-
2 tbsp chilli paste
-
2 tsp tamarind paste
-
400ml coconut milk
-
2 tbsp tamari (Soya)
-
25g honey
-
10g chicken stock powder
- 600g diced British Free Range chicken breast
- 1 handful of fresh coriander
- 190g Tomatoes Baby Seasonal Mix
- 240g chestnut mushrooms
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 591Kcal |
| 483kJ | 2475kJ | |
| Fat | 4.5g | 23g |
| of which saturates | 3.2g | 16g |
| Carbohydrates | 10g | 52g |
| of which sugars | 2.4g | 12g |
| Protein | 8.8g | 45g |
| Salt | 0.43g | 2.2g |
| Fibre | 0.9g | 4.6g |
Thai-style Chicken Tom Kha Soup with Wide Brown Rice Noodles & Lemongrass
A Tom Kha soup on your table in 20 mins? You're a kitchen wizard! Our version of this Thai crowd-pleaser stars free-range British chicken thigh, simmering in a silky coconut soup, infused with fragrant lemongrass and tangy tamarind. Ladle over noodles and garnish with fresh-cut coriander, and you're ready to dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large saucepan, a medium saucepan, a measuring jug & a sieve
Prep time
- Thinly slice the mushrooms. Halve the tomatoes. Roughly chop the coriander. Finely slice the spring onions. Use the back of a knife to bruise the length of the lemongrass
Build the tom kha soup
- Heat the large saucepan with 1 tsp olive oil on medium-high heat. Once hot, add the mushrooms and cook for 2 mins, until golden
- Add the chicken, tomatoes, half the spring onion and chilli paste (for those who'd like the heat). Cook for a further 4 mins
- Stir in the coconut milk, stock powder, honey, tamari, tamarind paste, lemongrass and 200ml water. Bring to the boil and simmer for 15 mins, until the chicken is cooked through
Boil the noodles
- When the chicken has 10 mins left, bring the medium saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Remove the lemongrass then stir half the coriander through the broth and season to taste with salt and pepper
- Serve the noodles into bowls, then spoon over the chicken and broth. Garnish with the remaining coriander and spring onion
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