A delcious soup made with home made chicken stock for added flavour. After substantial research the consensus is that the noodles make the soup too gloopy. Instead, a rice noodle next (uncooked) will be supplied separately in case you wish to add once you've heated the soup.


Ingredients - onion, red pepper, chilli pepper, ginger. home made chicken stock* , red curry paste**  fresh cooked chicken breast, , tinned coconut milk, thai fish sauce***,  sugar, coriander, basil, spring onions, lime juice, olive oil, salt and freshly ground black pepper

Supplied separately -  rice noodles (rice flour, water)


*homemade chicken stock ingredients - chicken carcass, onion, carrot, leek, celery, garlic, thyme, parsley, peppercorns, water, salt


**red thai curry paste ingredients  - "Waitrose Cooks Ingredients" range. 

Listed contents are:- 

water, lemongrass, galangal, onion garlic, sunflower oil, dried red chilli, shrimp paste (shrimp, crustacean, salt) salt, kaffir lime peel, coriander powder, kaffir lime leaf, modified tapioca starch, acidity regulator (citric acid). May contain peanuts, nuts and sesame.


*** thai fish sauce ingredients "Waitrose Cooks Ingredients" range.Listed contents are:-

anchovy extract (fish), salt, sugar


Allergens- fishshrimp crustacean, celery


Packaging -


Compostable food containers made from heavy duty sustainably sourced paperboard.

Please place in recycle bin after use.

Soup - Red Thai Chicken (with noodles separate)

  • Keep refrigerated. Use within +4 days of Production Date

    Heating Instructions

    HOB- empty contents into a pan, heat gently, stirring regularly.

    MICROWAVE – heat for 2 mins, stir, heat for 1 minute.

    Make sure the product is hot before serving.

    Fresh soup can be frozenfor up to 6 months. Once defrosted use within 3 days.