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Spicy Thai noodle soup

In the cold winter months, there’s nothing more soothing than a bowl of hot, spicy, flavourful, freshly cooked soup. I love Thai food, I love the flavour combinations, the use of really fresh and simple ingredients, and the lightness of many of their dishes. Here’s one of my favourites. Enjoy!

Serves 2 to 4 


  • 2 portions of chicken breast, sliced
  • 2 medium onions, diced
  • Handful of mushrooms of your choice
  • 1 zucchini (courgette), sliced
  • 1 can of green peas
  • 1 red pepper, sliced
  • red curry paste
  • chicken broth
  • 1 pot of Greek yoghurt
  • 2 tbsp of apple cider
  • 2-4 tsp of fish sauce, depending on your taste
  • rice noodles, cooked
  • fresh parsley and cilantro
  • salt and spices of your choice (I use pili-pili powder, ginger powder, cayenne pepper, mixed black pepper.)


  • Marinate the chicken breast in the yoghurt and apple cider. Season with salt, pepper and spices of your choice  and set aside.
  • In a pot, sauté the onions and add the red curry paste.
  • Pan-fry the chicken breast until slightly brown. Season with spices of your choice. Add sliced mushrooms, zucchini, red pepper. Stir fry until fragrant and vegetables slightly browned.
  • Add the chicken broth. Cover pot and wait until it boils. Add fish sauce until desired taste is achieved.
  • Serve in a bowl with a handful of rice noodles and lots of fresh parsley and cilantro.

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