Spicy Chestnut Noodle Soup

On a cold winter’s night, delicious soup is just what you need. Chestnuts add the perfect contrast to this flavourful soup and their flavour is enhanced with a hint of chilli.


250g whole chestnuts, cooked & peeled
2 tbsp good quality red curry paste
1 litre good quality vegetable stock
250g ready to eat udon noodles
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp grated fresh ginger
3 garlic cloves, finely sliced
2 spring onions, sliced
2 birdseye chillies, thinly sliced
2 bunches baby bok choy, halved
Fresh coriander, chilli and spring onion for garnish



  1. Place the curry paste and sesame oil in a large saucepan on medium heat. Stir frequently until aromatic then add garlic and ginger. Continue cooking and stirring for a further two minutes.
  2. Add fish sauce, spring onions, chilli and vegetable stock. Simmer for ten minutes. Add chestnuts and turn heat to low, continuing to cook for a further five minutes.
  3. Meanwhile, prepare the noodles according to packet instructions and place in the bottom of two large noodle bowls. Top with bok choy.
  4. Pour soup over the noodles. The hot soup will cook the bok choy leaving it slightly crisp. Garnish with fresh coriander, chilli and spring onions. Serve immediately.

Prep Time

15  mins

Cooking Time

15  mins


Serves 2