Sriracha, coconut and chicken noodle soup

This spicy soup is sure to heat things up. Use veg noodles for a healthier carb-free option.

 Less than 30 minutes

Serves 4


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  • 2 chicken breast fillets
  • 1 bunch spring onions, chopped + extra for serving
  • 4cm knob ginger, finely julienned
  • 2-3 Tbsp (30-45ml) sriracha sauce
  • 2-3 Tbsp (30-45ml) fish sauce
  • 2 tsp (10ml) sesame oil
  • 6 cups (1.25L) chicken stock
  • 1 can (400ml) coconut milk
  • ½ packet (150g) green beans, sliced
  • 4 packets (75g each) 2-minute noodles or egg noodles
For serving:
  • Handful fresh coriander leaves
  • Sliced chilli
  • Lime wedges


  1. Place chicken, spring onion, ginger, sriracha, fish sauce, sesame oil, stock and coconut milk in a large pot. Simmer for 15 minutes.
  2. Remove chicken and slice thinly. Return to pot.
  3. Add beans and noodles and cook for a few minutes until noodles are tender.
  4. Ladle soup into bowls and top with coriander, chilli, extra spring onion and a squeeze of lime juice.



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