Coconut Noodle Soup

Made in minutes, Paul Hollywood's zesty coconut soup is packed with powerful Asian flavours
By Paul Hollywood
Coconut Noodle Soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 400 g tinned coconut milk
  • 250 ml chicken stock, preferably home-made
  • 4 tbsp fresh lime juice
  • 4 tbsp fish sauce
  • 2-3 small fresh red chillies, deseeded and finely chopped
  • 3 lime leaves, (optional)
  • 200 g Japanese udon noodles
  • small handful of bean sprouts
  • 1 tbsp chopped coriander, to garnish


1. Put the coconut milk, stock, lime juice and fish sauce in a saucepan, and bring to the boil. Add the chillies, lime leaves, if using, and the noodles.

2. Bring back to the boil, then reduce the heat and simmer gently for 6-7 minutes.

3. Stir in the bean sprouts, then remove the pan from the heat.

4. Ladle into serving bowls and sprinkle with coriander.

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