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
Scale
Main 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
Optional
- 1 red chilli, finely sliced
Instructions
- Prepare aromatics: Heat a large saucepan over medium heat and drizzle in 1 tsp 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
