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Quickest Tom Kha Chicken & Rice Noodle Soup

Quickest Tom Kha Chicken & Rice Noodle Soup

with Asian Veggies & Tom Yum Paste

Recipe Development TeamUpdated on May 12, 2026

Get up to $230 off

Get up to $230 off

Calories

:

765 kcal

Protein

:

39.6g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Pre-Prepped

Allergens:

Soy
Gluten
May contain traces of allergens

Chicken noodle soup has never tasted better, especially when you have our new Tom Yum paste on hand. Stir it in with some coconut milk, soy sauce and Asian greens and you'll have a soup worth staying in for.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Thigh

1 packet

Coconut Milk

1 packet

Coriander

1 packet

tom yum paste

1 packet

Asian Greens

1 sachet

Vegetable Stock Pot

1

Rice Noodle

1 packet

Trimmed Green Beans

1

Lime

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

½

soy sauce

(Contains: Soy May be present: Gluten.)

1 tsp

brown sugar

1 tsp

vinegar (rice wine or white wine)

Nutritional Values

Energy (kJ)3200 kJ

Calories765 kcal

Fat33.2 g

of which saturates18.8 g

Carbohydrate75.6 g

of which sugars11.6 g

Dietary Fibre7 g

Protein39.6 g

Sodium1240 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Cook the noodles

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.

Get prepped

2

• Meanwhile, roughly chop Asian greens. Slice lime into wedges. • Slice chicken breast into thin strips.

Make the noodle soup

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh and trimmed green beans, turning occasionally, until browned and cooked through, 10-14 minutes. Season with salt and pepper. • Add tom yum paste and cook until fragrant, 1 minute. • Stir in coconut milk, stock concentrate, the water, soy sauce, brown sugar and Asian greens, and simmer until wilted and slightly reduced, 1-2 minutes. Remove pan from heat and add a generous squeeze of lime juice.
TIP: Chicken is cooked through when it's no longer pink inside.

Finish & serve

4

• Divide cooked noodles between bowls. Pour over tom yum chicken noodle soup. • Tear over coriander and serve with any remaining lime wedges. Enjoy!

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