Thai chicken noodle soup

Thai chicken Noodle Soup

Thai chicken noodle soup

Thai chicken Noodle Soup

When it’s cool outside, nothing beats a hearty tasting Thai chicken noodle soup, will warm you up inside.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 4 servings
Calories 300 kcal


  • 100g vermicelli noodles
  • 500g/ 2 chicken breasts, chopped into bite sized pieces
  • 1 litre Campbell’s Thai Soup Base
  • 1 medium carrot, peeled cut into matchsticks
  • 50g snow peas, sliced into strips
  • 1 Tbsp oil
  • 2 spring onions, cut into strips, cut half way down slits and put into a bowl of water and put into fridge to curl, this is your garnish


  • Soak noodles in warm water.
  • Heat oil in a medium saucepan. Add the chicken and cook for 3 minutes.
  • Add the soup base and bring to the boil. Reduce heat and simmer for 15 minutes.
  • Add carrot sticks and snow peas and noodles and cook for a further 5 minutes.
  • Ladle soup into bowls and garnish with the spring onion flowers.

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