Thai chicken soup

Thai chicken soup

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(5 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level



Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 140g soba or wholewheat noodles
  • 100g beansprouts
  • 2 pak choi, leaves separated
  • 1 red chilli, deseeded and sliced
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • juice 1 lime, plus wedges to serve
  • 4 spring onions, sliced
  • ½ small bunch mint, roughly chopped

For the broth

  • 1 roast chicken carcass and wings
  • thumb-sized piece ginger, bashed and sliced
  • 1 garlic clove, crushed
  • 2 spring onions, sliced
  • 5 peppercorns

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  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.

Recipe from Good Food magazine, October 2011

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Show comments
Vicki200's picture
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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
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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
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ok but seemed a bit bland - needed plenty of soy sauce -we also added fish sauce - I wouldn't rush to make again