Thai Chicken Soup with Mooli Noodles

Thailand is not only famous for its sublime beaches and various attractions, but also its cuisine, and a large part of that is because of the variety of soups the country has on offer – from their infamous tom-yum soup to vegetable soups, and of course today’s featured recipe – thai noodle soup.

We’ll be taking a traditional thai noodle soup recipe, but going down a healthier route by substituting the traditional noodles with vegetarian spaghetti made from moolis (daikon radish), well-known for its many health benefits.


  • 2 moolis (daikon radish)
  • 1 carrot
  • 1L good quality chicken stock
  • 400 ml coconut milk
  • 1 tbsp Thai red curry paste
  • 1 tsp tamarind paste
  • 1 tsp soft brown sugar
  • Juice of 1 lime
  • 2 tbsp fish sauce
  • 4 spring onions, thinly sliced
  • 200g cooked, shredded chicken
  • 1 pak choy, halved and thinly sliced
  • 2 tbsp chopped fresh coriander
  • Spiralise Potatoes and add paprika for spicy


  • We start by peeling the moolis, and spiralising them by using the spaghetti blade attachment.
  • The carrots must then be peeled, and also spiralised – but this time using the spaghetti blade. Cut the carrots into short lengths.
  • Place those ingredients into a large pan containing the stock, coconut milk, Thai curry paste, tamarind paste, lime juice, fish sauce and spring onions. Bring to the boil and simmer gently for 5 minutes.
  • After letting your creation simmer, you add the chicken, pak choy and the mooli noodles. This must be then cooked for about 3-4 minutes until the chicken is completely heated through, and the mooli noodles have softened slightly.
  • Lastly stir in the coriander and serve.

Cooking Tip

Most vegetables can be eaten raw or cooked when spiralised. Aubergines may break up when cooked, but most will hold their shape.