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.
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!
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 40g creamed coconut
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 15ml hot honey (honey, chilli extract)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 120g chestnut mushrooms
Nutritional Information
Calories: 641
Protein: 39g
Carbs: 55g
Fat: 30g
Ingredients
- 150g British Free Range chicken thighs (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 120g chestnut mushrooms (use half)
Nutritional Information
Calories: 522
Protein: 23g
Carbs: 55g
Fat: 24g
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!
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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. Dice the chicken into 3cm pieces
Build the tom kha soup
- Heat the large saucepan pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and mushrooms and cook for 4 mins, until golden. Season with salt and pepper
- Add 500ml water (250ml for 1 person), the stock powder, hot honey, lemongrass puree, tamari, creamed coconut, tamarind paste, tomatoes and chilli paste (for those who'd like the heat). Bring to the boil and simmer for 10 mins, until the chicken is cooked through
Cook the noodles
- Meanwhile, 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
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
- Stir half the coriander through the broth and season to taste with salt and pepper
- Share the noodles between bowls, then pour over the coconut chicken broth. Garnish with the remaining coriander
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