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.
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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.
- 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.
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
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
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:
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.
If gluten-free tamari isn’t available, coconut aminos make a great substitution. Otherwise, regular soy sauce works if gluten isn’t a concern.
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.
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!
Print
Thai Chicken Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A flavorful and comforting Thai Style Chicken Noodle Soup that is gluten-free and dairy-free. This soup features tender shredded chicken, fragrant garlic and ginger, chestnut mushrooms, spring onions, sweetcorn, and flat rice noodles in a savory gluten-free tamari soy sauce broth, perfect for a quick and nourishing meal.
Ingredients
Main Ingredients
- 2 cloves garlic, minced
- 2 cm cube ginger, finely chopped
- 1 teaspoon 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 teaspoon gluten free tamari soy sauce
Optional
- 1 red chilli, finely sliced
Instructions
- Prepare aromatics: Heat a large saucepan over medium heat and drizzle in 1 teaspoon of sesame oil. Add the minced garlic and finely chopped ginger and cook for about 1 to 2 minutes until gently sizzling and fragrant.
- Add chicken: Stir in the shredded leftover roast chicken and mix well with the garlic and ginger. Cook for an additional 2 minutes to warm the chicken and allow the flavors to meld.
- Add stock and simmer: Pour in 1 litre of prepared gluten-free chicken and vegetable stock, stirring to scrape up any browned bits from the bottom of the pan. Reduce heat to low and let the soup simmer gently for 10 minutes.
- Add vegetables and soy sauce: Add the sliced chestnut mushrooms, spring onions, sweetcorn, and gluten free tamari soy sauce. Increase heat to medium-low and cook for 5 minutes until the mushrooms start to soften.
- Add noodles and finish cooking: Stir in the precooked flat rice noodles and cook for another 10 minutes until the noodles are heated through and the flavors have combined.
- Serve: Ladle the soup into large bowls and garnish with finely sliced red chilli if using, for a bit of heat.
Notes
- You can substitute the sesame oil with olive oil or vegetable oil if unavailable.
- Using leftover roast chicken makes this recipe quick and reduces food waste.
- Precooked flat rice noodles can be found in most Asian grocery stores; if unavailable, soak dried rice noodles according to package instructions before adding.
- Adjust the amount of red chilli based on your spice tolerance or omit entirely for milder flavor.
- For a more intense broth, simmer the soup an additional 5 minutes after adding the noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
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