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.
Herby Coconut Chicken Noodle Soup
You've never had a noodle soup quite like this one. Simmer tender British chicken with lemongrass and creamy coconut. Handfuls of coriander, mint and basil pesto bring the green. Brown rice noodles for satisfying fibre. A squeeze of lime juice for zingy flavour!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 1 handful of fresh coriander
- 1 fresh lemongrass stalk
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 600g diced British Free Range chicken breast
- 400ml coconut milk (Coconut, Water)
- 1 handful of fresh mint
- 160g baby spinach
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 unwaxed lime
Nutritional Information
Calories: 599
Protein: 46g
Carbs: 47g
Fat: 26g
Herby Coconut Chicken Noodle Soup
You've never had a noodle soup quite like this one. Simmer tender British chicken with lemongrass and creamy coconut. Handfuls of coriander, mint and basil pesto bring the green. Brown rice noodles for satisfying fibre. A squeeze of lime juice for zingy flavour!
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Cooking Instructions
- Finely slice the onion. Use the back of a knife to bruise the length of the lemongrass. Heat a large saucepan with 1/2 tsp oil on medium-high heat. Add the onion, lemongrass, ginger & garlic paste and half the chilli paste. Cook for 2-3 mins, until the onions have softened.
- Add the chicken to the saucepan, along with the coconut milk and 300ml water. Crumble in the stock cube and stir. Simmer for 5-8 mins, until the chicken is cooked.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- Roughly chop half the coriander. Pick half the mint leaves from the stalks and roughly chop. Halve the lime. Rinse the spinach. In the final 2 mins of cooking the chicken, add the spinach, pesto, juice from the lime, coriander and mint into the broth. Stir until wilted. Season with sea salt to taste.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Remove the lemongrass from the broth (optional).
- Serve the noodles in bowls and spoon over the broth. Tear over the remaining coriander and mint.
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