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Thai Chicken and Mushroom Noodle Soup

Thai Chicken and Mushroom Noodle Soup

Time Involved
< 30 min
# of Ingredients
package Maple Leaf Prime Naturally® Chicken Breast Fillets
6 cups (1.5L) 
Low sodium chicken stock, divided
1 ½ tbsp (22mL) 
Red Thai curry paste
1 tbsp (15mL) 
Fish sauce or low sodium soy sauce
1 tbsp (15mL) 
Juice and zest of 1 lime
4 oz (125g) 
Flat rice noodles
½ (0.5) 
(227 g) Package sliced mushrooms
4 to 5 
Spring onions, sliced
Ground black pepper to taste
¼ cup (50mL) 
Chopped fresh cilantro

PLACE chicken and 3 cups (750 mL) chicken stock in a large pan; bring to a boil, reduce heat and simmer for 10 minutes. Remove chicken, cut into ¾ inch (2 cm) pieces and set aside. Reserve cooking liquid.

ADD remaining stock to reserved cooking liquid together with curry paste, fish sauce, sugar, lime juice and zest. Bring to the boil; add noodles and simmer for 6 minutes. Add mushrooms and Spring onion and simmer for an additional 2 minutes. Add chicken, check for seasoning and serve topped with chopped cilantro.

TIPS: If preferred, noodles can be broken into smaller pieces before adding. Try with sliced Portobello mushrooms or a blend of your favourite oriental mushrooms

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