Thai chicken soup

Thai chicken soup

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 4
Create a mouth-watering chicken soup with leftovers from your roast lunch

Nutrition and extra info

Nutrition: per serving

  • kcal206
  • fat2g
  • saturates0g
  • carbs35g
  • sugars7g
  • fibre2g
  • protein15g
  • salt1.96g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g soba or wholewheat noodles
  • 100g beansprouts
  • 2 pak choi, leaves separated

    Pak choi


    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 1 red chilli, deseeded and sliced
  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • 4 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small bunch mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the broth

  • 1 roast chicken carcass and wings



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • thumb-sized piece ginger, bashed and sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 2 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 5 peppercorns


  1. To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.

  2. Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.

  3. Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Vicki200's picture

I was a little concerned with the blandness comment of the stock, so decided to use a fresh chicken rather than a carcass. I cooked the stock for an extra 45 minutes, as I used a fresh chicken, and also added a stalk of lemongrass and a red chilli, which gave the stock a back note of heat. As I'd used a fresh chicken I added some of the cooked meat to the finished dish at the end too. If I made it again I would probably use a little less lime, and use coriander instead of mint. But overall with a few tweaks it made for a really light, healthy but tasty dish.

Vicki200's picture

I was concerned about the comment regarding the blandness of the stock, so decided to use a fresh chicken instead of a carcass to make the stock. I cooked it for an additional 45 minutes to an hour longer, as I'd used fresh chicken, and added a stalk of lemongrass and a red chilli, which made for a really tasty stock, that had a slight back note of heat to it. Having used fresh chicken I added some of the chicken meat to it too. With just a few tweaks it ended up being a really lovely dish.

chickens82's picture

Enjoyed this recipe. First time I've made stock from my carcass and was initially concerned it didn't have enough flavour. But once it all came together - with extra mushrooms and baby corn - it was a delicious combination. I would make this again

jane_avery's picture

ok but seemed a bit bland - needed plenty of soy sauce -we also added fish sauce - I wouldn't rush to make again

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.