M&S Thai Soup: Easy Coconut Chicken Noodle Recipe

This M&S-inspired Thai soup is a creamy, gently spicy chicken-and-noodle bowl made with coconut milk, red curry paste, mushrooms, lime and fresh aromatics. It takes cues from Thai coconut soups while keeping the ingredients easy to find; the balance of savoury, sour, sweet and spicy flavours makes it satisfying without being heavy.

This is a home-style interpretation, not a claim to reproduce a particular shop recipe. Thai soups have many regional and family variations, and this version is designed for a practical weeknight meal with tender chicken and noodles served in a fragrant broth.

Ingredients

5 oz (140 g) rice noodles, preferably medium-width
1 tbsp (15 ml) neutral oil, such as rapeseed or canola oil
1 stalk lemongrass, about 6 inches (15 cm) long, bruised and cut into two pieces
1 tbsp (15 g) finely grated fresh ginger
3 garlic cloves (about 9 g), finely chopped
2 tbsp (30 g) Thai red curry paste; check the label if you need a vegetarian or gluten-free option
4 cups (960 ml) chicken stock, preferably reduced-sodium
1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
2 makrut lime leaves, torn once, optional
1 lb (450 g) boneless, skinless chicken breast, cut into strips about ½ inch (1 cm) thick
8 oz (225 g) cremini or button mushrooms, thinly sliced
1 medium red bell pepper (about 150 g), thinly sliced
1 cup (100 g) snow peas, trimmed and cut in half if large
1 tbsp (15 ml) fish sauce, plus more to taste
2 tbsp (30 ml) fresh lime juice, from about 1 lime
1 tsp (4 g) light brown sugar
¼ cup (10 g) roughly chopped fresh cilantro leaves, for serving
2 green onions (about 30 g), thinly sliced, for serving

Instructions

Prepare the ingredients. Bring a saucepan of water to a boil for the noodles. While it heats, slice the chicken and vegetables, grate the ginger, chop the garlic and prepare the lemongrass. Bruise the lemongrass by pressing it firmly with the flat side of a knife; this helps release its citrusy aroma into the broth. Keep the chicken separate from the ready-to-eat garnishes and wash your hands and board after handling it.
Cook and drain the noodles. Cook the rice noodles according to the package directions, usually about 4–5 minutes, until just tender. Drain and rinse briefly under cool water to stop them sticking together, then set aside. The noodles cook while you make the soup, so this does not add extra time to the stated cooking time. For the best texture, avoid leaving them submerged in hot water.
Start the aromatic base. Set a large heavy-bottomed pot over medium heat and add the oil. Add the lemongrass, ginger and garlic and cook for about 2 minutes, stirring often. The garlic should smell fragrant but should not brown; lower the heat if it begins to catch, since scorched garlic can make the broth bitter.
Fry the curry paste. Stir in the red curry paste and cook for 1 minute, breaking it up against the bottom of the pot. This brief step helps its aromatics bloom in the oil. Curry pastes vary in heat and saltiness, so if yours is particularly hot, start with 1½ tablespoons and add more after tasting the finished broth.
Build the broth. Pour in the chicken stock and coconut milk, then add the torn makrut lime leaves if using. Stir well, scraping up any curry paste from the bottom. Bring the mixture to a gentle simmer over medium heat, which should take a few minutes, then simmer for 5 minutes to let the lemongrass and lime leaf flavour the liquid. Do not let the coconut milk boil hard; a steady, gentle simmer keeps the broth smooth.
Cook the chicken and mushrooms. Add the chicken strips and sliced mushrooms. Keep the soup at a gentle simmer and cook for about 8–12 minutes, stirring occasionally, until the chicken is fully cooked and the mushrooms are tender. Check the thickest chicken strip with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece is not at that temperature, continue simmering and check again.
Finish the vegetables and season. Stir in the bell pepper and snow peas and cook for 2 minutes so they soften slightly but retain some bite. Add the fish sauce, lime juice and brown sugar. Remove the lemongrass pieces and lime leaves before serving. Taste the broth: add a little more lime for brightness, fish sauce for savouriness or sugar if the curry paste tastes sharp. Keep the pot on low while you portion the noodles.
Serve hot. Divide the noodles among four bowls and ladle the chicken, vegetables and broth over them. Finish with cilantro and green onions. Serving the noodles in the bowls rather than stirring them into the pot makes it easier to portion and helps prevent them from soaking up all the broth before dinner.

Tips

Adjust heat gradually. Red curry paste brands differ considerably. Begin with less if you prefer a mild soup, then stir extra paste into a small ladleful of hot broth before returning it to the pot. Adding dry paste directly at the end can leave little lumps and an uncooked taste.
Use the traditional aromatics when available. Lemongrass and makrut lime leaves bring a distinctive citrus fragrance. If you cannot find lemongrass, use 1 tablespoon (15 g) lemongrass paste, or add a strip of lime zest while the broth simmers and remove it before serving. If makrut lime leaves are unavailable, leave them out and add a little extra lime juice at the end; ordinary lime zest is a reasonable but less floral substitute.
Choose coconut milk, not coconut cream. Full-fat canned coconut milk gives the broth body while keeping it spoonable. Coconut cream can make it overly thick and rich; if it is all you have, use half as much and replace the rest with stock. Shake the can thoroughly so its thick and thin parts combine.
Keep the vegetables crisp. Add delicate vegetables near the end rather than simmering them with the chicken. Snow peas and thin pepper strips need only a couple of minutes. If using sturdier vegetables such as carrots, slice them thinly and add them earlier so they become tender without overcooking the chicken.

Serving Suggestions

Serve the soup as a complete lunch or light dinner, with a lime wedge on each bowl for anyone who wants a sharper finish. A small dish of extra sliced green onion, cilantro or sliced red chilli lets people adjust their own bowls. For a more substantial meal, put out a plate of steamed jasmine rice or a simple cucumber salad; both are useful alongside the creamy, savoury broth without competing with its aromatics.

If you are serving a group, keep the noodles in a separate bowl and ladle soup over each portion just before eating. This is especially helpful when dinner will be served in stages. The broth should be hot, but it does not need to be boiling at the table. Set out fish sauce and lime separately so guests can fine-tune the salty and sour notes to their liking.

Variations

Make it vegetarian. Replace the chicken with 8 oz (225 g) firm tofu, cut into cubes, and use vegetable stock. Choose a curry paste without shrimp paste and replace the fish sauce with 1 tablespoon (15 ml) light soy sauce or a vegetarian fish-sauce alternative. Add the tofu with the mushrooms so it has time to warm through. The flavour will be less seafood-savoury, but lime and a little extra soy sauce can help round it out.

Use prawns instead of chicken. Replace the chicken with 12 oz (340 g) peeled raw prawns. Simmer the mushrooms first until nearly tender, then add the prawns near the end and cook until opaque and firm. Check the thickest prawn with a food thermometer; the USDA FSIS safe minimum for fish and seafood is 145°F (63°C). Prawns cook quickly, so avoid leaving them in the soup for the full chicken cooking time.

Make a milder bowl. Use 1 tablespoon of red curry paste, then offer chilli oil or fresh chilli at the table. You can also replace up to 1 cup (240 ml) of the coconut milk with additional stock for a lighter-tasting broth, though it will be less creamy. Avoid compensating for less paste with extra salt until you have tasted the broth, since stock and fish sauce already contribute seasoning.

Change the noodles or vegetables. Thin rice vermicelli, flat rice noodles or wheat noodles can all work; cook them separately according to their package directions. Baby spinach can replace snow peas and only needs a brief stir at the end. For a lower-noodle bowl, use 3 oz (85 g) noodles and add another cup (100 g) of sliced mushrooms or vegetables.

Storage and Reheating

For the best texture, store the soup and cooked noodles separately. Let the broth cool briefly, then refrigerate it in a covered, shallow container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use it within 3–4 days. Store noodles in a separate airtight container; a few drops of neutral oil tossed through them can reduce sticking. If noodles have already been sitting in the soup, they will continue absorbing broth and become softer, but the leftovers can still be eaten within the same storage window.

Reheat only the portion you plan to serve in a saucepan over medium heat, stirring gently until steaming hot throughout. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Add a splash of stock or water if the broth has thickened, and refresh the bowl with lime juice and herbs after reheating. Avoid repeatedly cooling and reheating the full pot. The soup can be frozen for up to 2 months for best quality, although the vegetables may soften and coconut milk can look slightly separated after thawing. Thaw in the refrigerator and stir well while reheating; freeze noodles separately if possible.

Frequently Asked Questions

Is this the exact M&S Thai soup recipe?
This is a home-style, M&S-inspired version rather than a verified copy of a commercial product formula. It uses familiar Thai-inspired flavours—coconut milk, curry paste, lime, fish sauce and aromatics—in a practical chicken noodle soup. The balance can be adjusted to suit the curry paste and ingredients you have.

Can I make the soup ahead?
Yes. Make the broth with the chicken and mushrooms up to 3 days ahead, refrigerate it promptly and cook fresh noodles when you are ready to serve. For the best colour and texture, add the bell pepper and snow peas during reheating rather than cooking them fully in advance. Finish with lime juice and herbs at the table.

Can I use cooked leftover chicken?
Yes. Skip the raw-chicken step and make sure the mushrooms are tender first. Stir in shredded cooked chicken during the final few minutes, just long enough to heat it through, then check that the soup reaches 165°F (74°C) for safe reheating. This is a useful way to use plain roasted or poached chicken without making it tough.

Why did my coconut broth separate?
A hard boil can cause coconut milk to look grainy or separated, especially after it has been reheated. Keep the soup at a gentle simmer, stir it rather than boiling vigorously, and shake the can before opening. If separation happens, whisk the broth gently while warming; it may not become perfectly smooth again, but it will still be suitable to eat if stored safely.

What can I use instead of fish sauce?
For a vegetarian alternative, use a vegetarian fish sauce or light soy sauce. Start with the same amount, then taste before adding more because soy sauce can be saltier and less complex. Coconut aminos can work too, though they taste sweeter and less savoury, so a small extra squeeze of lime may help balance the bowl.

How can I make the broth less spicy or less rich?
For less heat, reduce the curry paste and let everyone add chilli at the table. For a less rich soup, replace some coconut milk with extra stock; the broth will be thinner and less creamy. Make changes in small amounts and taste again after adding lime, because acidity can make the overall flavour seem brighter without adding more spice.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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