Name: Thai Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 cloves garlic, minced; 2 cm cube ginger, finely chopped; 1 tsp sesame oil (or olive or vegetable oil); Approx 150 g leftover roast chicken, shredded into bite-sized pieces; 1 litre stock (made from one gluten free chicken stock cube and one vegetable stock cube); 125 g chestnut mushrooms, sliced; 4 spring onions, sliced into rounds; 1 small tin sweetcorn (approx 190 g); 150 g precooked flat rice noodles; 3 tsp gluten free tamari soy sauce; 1 red chilli, finely sliced

There’s something incredibly comforting about a warm bowl brimming with fresh herbs, tender chicken, and light noodles, isn’t there? This Thai Chicken Noodle Soup Recipe perfectly captures that cozy feel but with a bright, tangy twist that wakes up your taste buds—making it one of my go-to dishes on chilly evenings or when I need a little pick-me-up.

Two white bowls filled with clear broth soup sit on a white marbled surface. Each bowl shows a layered mix starting with thin, pale white noodles at the bottom, topped with light brown shredded chicken pieces. On top, there are sliced beige mushrooms, bright yellow corn kernels, scattered green herbs, and chopped red chili rings adding a pop of color. The soup has a light golden broth that gently covers the ingredients. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Chicken Noodle Soup Recipe
Top Tip
How to Serve Thai Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This Thai Chicken Noodle Soup Recipe has become a staple for me thanks to its perfect balance of flavors and quick prep. It combines wholesome ingredients to create a light but satisfying meal that tastes way fancier than it is to make.

Speedy and Simple: You can have a hearty bowl on the table in just around 30 minutes, perfect for busy weeknights.
Great Use of Leftovers: It’s an excellent way to transform leftover roast chicken into something fresh and delicious.
Fresh and Flavorful: Ginger, garlic, and tamari soy sauce deliver a depth of flavor that feels homemade and comforting.
Customizable and Allergy-Friendly: Gluten-free and dairy-free, this soup suits a variety of diets without missing out on taste.

Ingredients & Why They Work

The charm of this Thai Chicken Noodle Soup Recipe lies in its simple ingredients working harmoniously—each adding its unique note to the overall taste. Get your basics fresh, and you’ll notice the difference every time.

Flat lay of two whole uncracked brown garlic bulbs with two peeled garlic cloves, a small piece of fresh ginger root, a small white bowl with pale golden sesame oil, shredded cooked chicken pieces, a cluster of fresh chestnut mushrooms sliced, four fresh spring onions sliced into rounds, a small white bowl filled with bright yellow sweetcorn kernels, a neat bundle of flat rice noodles, a small white bowl with dark gluten free tamari soy sauce, and one fresh red chili sliced fine, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic: A small kick of flavor that forms the pungent aroma which welcomes you as you cook.
Ginger: Adds warmth and a subtle spicy zing, essential for authentic Thai-inspired soups.
Sesame Oil: I love this for its nutty depth, but olive or vegetable oil works fine if you don’t have it on hand.
Leftover Roast Chicken: Perfect for shredding into bite-sized pieces—it’s tender and already packed with flavor.
Chicken and Vegetable Stock: Using both builds a rich yet clean base that supports all the other flavors beautifully.
Chestnut Mushrooms: Their meaty texture adds a nice bite and absorbs the broth flavors wonderfully.
Spring Onions: Brighten up the dish and add a slight freshness that cuts through the richness.
Sweetcorn: Provides sweetness and pop—plus it’s a fun texture contrast.
Precooked Flat Rice Noodles: These soak up the broth and release starch, giving the soup a silky finish.
Gluten-Free Tamari Soy Sauce: The salty umami punch that pulls all elements together without gluten.
Optional Red Chilli: Adds a beautiful heat if you’re in the mood for a spicy kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve had so much fun experimenting with this Thai Chicken Noodle Soup Recipe. You can tweak it easily—whether you want mild comfort or a dish that bites back with spice. It’s super forgiving, so make it yours!

Variation: I sometimes swap chicken for tofu and boost the veggies for a plant-powered spin that’s equally comforting.
Heat Level: Add more fresh sliced chili or even a dash of chili oil if you love that spicy warmth—it wakes the whole soup up!
Noodle Swap: Try glass noodles or thin rice vermicelli if you want a different noodle texture; just watch cooking times.
Herbs: Fresh coriander or Thai basil sprinkled on top instantly elevate the dish if you have them on hand.

Step-by-Step: How I Make Thai Chicken Noodle Soup Recipe

A white bowl filled with clear broth soup containing four main layers: the bottom layer is light brown broth with herbs, the next layer shows white rice noodles scattered throughout, then chunks of light beige cooked chicken, yellow corn kernels, and slices of brown mushrooms appear mixed in. On top, thin red chili slices and fresh green cilantro leaves sit in the center, adding a pop of color. The bowl is placed on a white marbled surface with a shiny silver spoon beside it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Sizzle Garlic and Ginger

Start by warming a drizzle of sesame oil (or whatever oil you have) over medium heat. Toss in the minced garlic and finely chopped ginger. Keep an eye and stir frequently so they soften gently without burning—this takes about a minute or two and releases a fragrant base for the soup.

Step 2: Add Shredded Chicken

Next, add your shredded leftover roast chicken. Mix it into the garlic and ginger, letting it warm through and soak up those aromatics—two minutes is all you need here.

Step 3: Pour in the Stock and Simmer

Pour in the combined chicken and vegetable stock, scraping the bottom to incorporate all those tasty bits stuck to the pan. Reduce to a low simmer and let it bubble gently for 10 minutes. This slow simmer helps deepen the flavors so your broth is rich and satisfying.

Step 4: Build in the Veggies

Time to add the sliced mushrooms, spring onions, sweetcorn, and tamari soy sauce. Turn the heat slightly higher to medium-low and cook for about 5 minutes until the mushrooms soften and everything melds together nicely.

Step 5: Final Touch with Rice Noodles

Finally, add the flat rice noodles, stirring gently. Let them cook for 5 to 10 minutes until they’re heated through and tender but not mushy. The noodles soak up the broth perfectly and bring it all together.

Step 6: Serve with Optional Chilli

Ladle the soup into your favorite big bowls. If you like a bit of heat, sprinkle finely sliced red chili on top for a vibrant pop and hint of spice. Then dig in and enjoy!

Top Tip

From my time making this Thai Chicken Noodle Soup Recipe, I’ve noticed a few little things that really make a difference, so here are my top tips to help you get the best results every time.

Low and Slow Simmer: Don’t rush the simmer after adding the stock. Letting the soup gently bubble brings out richer, deeper flavors from the garlic and ginger.
Don’t Overcook Noodles: Keep an eye on the noodles—they should be tender but still have a bit of bite. Overcooked noodles make the soup mushy and heavy.
Use Fresh Aromatics: Fresh ginger and garlic really brighten up this soup. Avoid pre-minced or powdered forms for the most authentic flavor.
Adjust Salt with Tamari: Start with less tamari soy sauce, then add more to taste. It’s easier to add than fix once it gets too salty.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I love topping my bowl with fresh sliced red chili for a little heat, but coriander leaves or chopped spring onion greens are also fantastic to add freshness and color. A squeeze of lime never hurts either if you want to brighten up each spoonful!

Side Dishes

This soup pairs wonderfully with simple sides like steamed jasmine rice or a crunchy Asian cucumber salad to add some crisp texture alongside the velvety broth.

Creative Ways to Present

For special occasions, try serving the soup in little Asian-style ceramic bowls with chopsticks and a side plate of fresh herbs and lime wedges. It makes the meal feel extra festive and interactive.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into airtight containers and keep them refrigerated for up to 2 days. Since the noodles soak up broth over time, I usually store the soup and noodles separately when possible for the best texture the next day.

Freezing

This soup freezes reasonably well but with one caveat: the rice noodles might get mushy after thawing. I recommend freezing the broth and chicken mixture separately, then adding fresh noodles when you’re ready to eat.

Reheating

Reheat gently on the stove over low heat to avoid overcooking. If the noodles absorbed too much broth while stored, stir in a little hot water or extra stock to loosen the soup back up.

Frequently Asked Questions:

Can I use fresh chicken instead of leftovers in this recipe?

Absolutely! If you have raw chicken, poach or sauté it first, then shred it before adding it to the soup. Leftover cooked chicken just speeds up the process.

What if I can’t find gluten-free tamari soy sauce?

If gluten-free tamari isn’t available, coconut aminos make a great substitution. Otherwise, regular soy sauce works if gluten isn’t a concern.

Can I make this soup vegetarian or vegan?

Yes! Simply skip the chicken and stock cubes. Use vegetable stock and toss in extra mushrooms, tofu, and your favorite veggies for a hearty plant-based version.

How do I prevent the rice noodles from getting mushy?

Rice noodles cook very quickly and continue absorbing liquid even off heat. To avoid mushiness, add them towards the last few minutes of cooking and avoid over-soaking when storing leftovers.

Final Thoughts

This Thai Chicken Noodle Soup Recipe has been such a soulful, nourishing dish for me—simple yet packed with personality in every spoonful. I hope it finds a place in your kitchen as a reliable, delicious comfort food you can turn to again and again. Give it a go—you'll be amazed how quickly you can feel cozy and satisfied with a bowl!