One-Pot Tom Yum Chicken Noodle Soup
with Mushrooms, Chilli & Coriander
- Eggs
- Wheat
- Gluten
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
You won’t be able to get enough of this slurptastic bowl of noodles! Chicken, hearty mushrooms and Asian veg meets bouncy egg noodles, but the magic ingredient that makes this dish so irresistible is our flavour-packed tom yum paste. We bet you’ll be making this one a regular! This recipe is under 650kcal per serving.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1 sachet
Coriander
1 packet
Button Mushrooms
300 g
Diced Chicken
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Fresh Chilli
1
Lemon
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1
Asian Greens
1 packet
tom yum paste
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
2 tsp
soy sauce
(Contains: Soy May be present: Gluten)
3 cup
water
Nutrition
Utensils
Cooking Steps
• Slice button mushrooms into quarters. Roughly chop Asian greens. Finely chop garlic.
• Slice lemon (see ingredients) into wedges.
• Thinly slice fresh chilli (if using).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Add mushrooms and cook until browned and softened, 8-10 minutes. Transfer to a plate.
• Return saucepan to medium-heat with a drizzle of olive oil.
• When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic, ginger & lemongrass paste (see ingredients) and tom yum paste and cook until fragrant, 1-2 minutes.
• Add chicken-style stock powder, the brown sugar, soy sauce and water, bring to a boil and simmer until slightly reduced, 2-3 minutes.
• Add egg noodles and cook, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Return mushrooms to the pan. Add Asian greens, chilli (if using) and a generous squeeze of lemon juice. Stir to combine.
• Divide tom yum chicken noodle soup between bowls.
• Tear over coriander(see ingredients).
• Serve with remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Several reviewers found the chimichurri quite plain — mostly parsley and oil — and felt it needed more depth; adding fresh garlic, oregano, and lemon juice before resting it in the fridge was one suggested improvement.
- Suggestions: Boost the chimichurri by adding finely chopped garlic, oregano, and a squeeze of lemon juice, then allow it to rest before serving for a more rounded flavour.
- Portions: One reviewer noted the meat portion felt small relative to the amount of vegetables on the plate.
