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.
Free-range Coconut Chicken Tom Kha Soup & Noodles
Warm up with Mindful Chef x Giggling Squid’s Thai Tom Kha Soup. Straight from the land of smiles! You’ll simmer fall-apart, shredded chicken with lemongrass, tamarind, chilli and galangal. Swirl in fibre-rich noodles and coconut milk for creaminess, then get ready to feast. It’s a celebration of Thailand on your table.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 1 unwaxed lime
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 25g honey
- 240g chestnut mushrooms
- 400ml coconut milk (Coconut, Water)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 handful of fresh coriander
- 4 x British Free Range chicken breasts
- 10g galangal
- 22g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 200g baby tomatoes
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
Nutritional Information
Calories: 632
Protein: 50g
Carbs: 53g
Fat: 25g
Free-range Coconut Chicken Tom Kha Soup & Noodles
Warm up with Mindful Chef x Giggling Squid’s Thai Tom Kha Soup. Straight from the land of smiles! You’ll simmer fall-apart, shredded chicken with lemongrass, tamarind, chilli and galangal. Swirl in fibre-rich noodles and coconut milk for creaminess, then get ready to feast. It’s a celebration of Thailand on your table.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a measuring jug
Time to grill
- Place the chicken onto the foil-lined baking tray and toss with 1 tsp oil. Season with salt and pepper
- Grill for 18 mins, until cooked through
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Once cooked, shred the chicken with two forks
Meanwhile, cook the noodles & prep the veg
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water and set aside
- Quarter the mushrooms. Halve the tomatoes. Roughly chop the coriander
Build the dish
- Rinse out the pan used for the noodles, then add the coconut milk and 600ml water and return to medium-high heat
- Once hot, add the stock, lemongrass puree, galangal and tamarind paste, then cook for 2-3 mins
- Add the chilli paste, honey, shredded chicken and mushrooms. Simmer for 2 mins, until heated through
- Squeeze in the lime juice (to taste) and season well with salt
Plate up
- Serve the tomatoes and noodles into bowls, then pour over the coconut chicken broth
- Scatter over the coriander
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