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.
Tom Kha Gai - (Chicken coconut soup)
with pak choi, chestnut mushrooms and brown rice noodles.
Prep in 10
High protein
New
Serving size
Ingredients
- 160g brown rice noodles (Brown Rice Flour, Water)
- 600g diced British Free Range chicken breast
- 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)
- 240g chestnut mushrooms
- 1 chilli
- 2 pak choi
- 400ml coconut milk (Coconut, Water)
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 unwaxed lime
- 1 onion
- 1 handful of fresh coriander
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 567
Protein: 45g
Carbs: 41g
Fat: 26g
Tom Kha Gai - (Chicken coconut soup)
with pak choi, chestnut mushrooms and brown rice noodles.
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Cooking Instructions
- Bowl a kettle. Finely chop the onion. Finely dice half the chilli (remove the seeds for less heat) and finely slice the other half. Trim the root off the pak choi and slice lengthways into 2cm thick wedges. Quarter the mushrooms.
- Heat 2 tsp oil in a large frying pan on a medium-high heat. Add the mushrooms and cook for 2-3 mins, until turning golden. Add the chicken and onion to the pan and continue to cook for 4-5 mins, until the onion is soft and the chicken is golden. Season with sea salt and black pepper.
- Stir the chilli, curry and asian paste into the pan. Cook for 1 minute, stirring regularly, then pour in coconut milk and 200 ml water. Bring to the boil, then dissolve the stock in the pan. Lower the heat, then simmer for 4-5 mins, until the chicken is 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. Cook for longer if necessary.
- Meanwhile, heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain. Rinse well under cold water.
- Roughly chop the coriander and quarter the lime. Once cooked, stir half the coriander and the juice from one-quarter of the lime into the soup and season to taste with sea salt and black pepper.
- Stir the noodles into the soup, then serve into bowls with the remaining coriander and chilli sprinkled on top. Serve the spare lime wedges on the side.
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