There’s something incredibly soothing about a bowl of homemade Thai Chicken Noodle Soup, especially when it’s packed with comforting flavors and easy-to-find ingredients. This Thai Chicken Noodle Soup Recipe is one I turn to whenever I want a warm, satisfying meal that’s simple to prepare but full of vibrant tastes.
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Why You'll Love This Recipe
This Thai Chicken Noodle Soup Recipe nails the balance between comforting and fresh. I love how it’s the perfect blend of fragrant garlic and ginger, tender chicken, and slurp-worthy noodles—all in a bowl that feels like a warm hug on cooler days.
- Quick and Easy: You can whip this up in about 30 minutes, making it ideal for busy weeknights when you want something wholesome without spending hours in the kitchen.
- Flavor-Packed Broth: Using simple aromatics like garlic and ginger combined with tamari soy sauce creates a rich, satisfying broth that tastes like you simmered it for hours.
- Great for Leftovers: I often make this with leftover roast chicken, turning what’s in my fridge into something exciting and new instead of waste.
- Gluten- and Dairy-Free: It’s naturally free from gluten and dairy, so it fits beautifully into many diets without sacrificing taste.
Ingredients & Why They Work
The ingredients in this Thai Chicken Noodle Soup Recipe come together in a way that’s both classic and really accessible. Each plays a part in layering flavor, and you don’t need anything fancy. Here’s what you want to keep in mind when shopping:
- Garlic: Fresh, minced garlic is the base for that bold, aromatic flavor—don’t skimp here.
- Ginger: Finely chopped ginger adds the signature warmth and slight zing that makes the soup truly Thai-inspired.
- Sesame Oil: Just a teaspoon gives a subtle nuttiness; if you don’t have sesame oil, olive or vegetable oil works just fine.
- Leftover Roast Chicken: Shredded chicken brings protein and heartiness—using leftovers cuts down prep time and adds flavor.
- Gluten-Free Stock: I like using a mix of chicken and vegetable stock cubes for depth, but make sure they’re gluten-free if that’s important for you.
- Chestnut Mushrooms: These give a lovely earthy note and texture without overpowering the broth.
- Spring Onions: They brighten the soup and add a gentle onion crunch that complements the softness of the noodles.
- Sweetcorn: A small tin adds a touch of sweetness and playful pop to each spoonful.
- Precooked Flat Rice Noodles: These soak up the broth beautifully and keep the soup feeling light.
- Gluten-Free Tamari Soy Sauce: The salty umami lift that rounds out the broth’s flavor perfectly.
- Red Chilli (Optional): If you’re a fan of heat, sliced red chilli gives a fresh, fiery kick on top.
Make It Your Way
One of the things I love about this Thai Chicken Noodle Soup Recipe is how easy it is to tailor it to what you have on hand or your personal spice preference. Don’t be afraid to make it your own!
- Variation: I’ve swapped out the chestnut mushrooms for shiitake or oyster mushrooms before, and it adds a really lovely depth of flavor. You can also toss in some baby spinach or bok choy towards the end for extra greens.
Step-by-Step: How I Make Thai Chicken Noodle Soup Recipe
Step 1: Gently Sauté the Aromatics
Start by heating a very small drizzle of oil in a large saucepan over medium heat—just enough to coat the base. Add the minced garlic and chopped ginger. You want to cook these gently for 1-2 minutes until they’re fragrant and starting to sizzle, but not browned. This stage unlocks those vibrant, warming flavors that make this soup special.
Step 2: Add the Chicken and Stock
Toss in your shredded leftover roast chicken and stir to combine with the garlic and ginger. Cook for 2 minutes so the chicken warms through and picks up those flavors. Then pour in the stock. Give everything a good stir, scraping the bottom of the pan to lift up any tasty browned bits—this adds an amazing depth. Turn the heat down and let it simmer for 10 minutes to marry the flavors.
Step 3: Build in the Veggies
Add the sliced chestnut mushrooms, spring onions, sweetcorn, and tamari soy sauce. Turn the heat slightly higher to medium-low and cook for 5 minutes until the mushrooms start to soften but still retain some bite. The veggies add freshness, sweetness, and texture, making this soup more than just broth and noodles.
Step 4: Add the Noodles & Final Simmer
Finally, stir in the pre-cooked flat rice noodles. Let the soup simmer for another 5 to 10 minutes so the noodles soak up that delicious broth and soften just right. Keep an eye so they don’t overcook and get mushy—timing here is key for that perfect, slurpable texture.
Step 5: Serve with a Kick
Ladle the soup into big bowls and sprinkle with thinly sliced red chilli for that optional spicy brightness. I love this final touch because it wakes up the whole dish and gives a fresh pop of flavor.
Top Tip
Through years of tweaking this Thai Chicken Noodle Soup Recipe, I’ve learned a few tricks that really help bring out its best and keep things stress-free.
- Use Pre-Cooked Noodles: It makes a huge difference in texture and helps prevent your noodles from turning to mush.
- Keep the Heat Medium-Low: Simmer gently to avoid the broth becoming cloudy and keep the flavors bright and clean.
- Don’t Skip Scraping the Pan: Those browned bits from the garlic and ginger add real depth — make sure to stir them into the broth.
- Adjust Saltiness at the End: Tamari adds salt, but depending on your stock, you might want to tweak the seasoning last for perfect balance.
How to Serve Thai Chicken Noodle Soup Recipe
Garnishes
I’m a fan of fresh garnishes to brighten this soup—sliced red chilli, a handful of chopped fresh coriander, and a squeeze of lime really elevate it. Sometimes, I sprinkle on some toasted sesame seeds for a little crunch and aroma.
Side Dishes
This soup pairs wonderfully with light sides like crisp cucumber salad or some steamed Asian greens tossed with a dash of sesame oil and soy sauce. For a heartier meal, sticky rice or simple dumplings are fantastic companions.
Creative Ways to Present
For small dinner parties, I love serving this soup in individual bowls alongside mini plates of fresh herbs, lime wedges, and sliced chillies for guests to garnish themselves—it makes it interactive and fun! You can also add a dash of coconut milk swirled on top for a creamier twist on special occasions.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually store the soup and noodles separately if I know I won’t eat it all at once—this helps the noodles maintain their texture when reheated.
Freezing
You can freeze the soup broth and chicken, but I recommend not freezing the noodles as they tend to get gummy. Freeze the broth in portions and add fresh noodles when you’re ready to enjoy again—it’s quick and fresh that way.
Reheating
Reheat gently on the stove over low to medium heat, adding a splash of water or stock to loosen the broth if needed. If you’ve kept noodles separate, just warm them briefly in hot water and add to the soup before serving.
Frequently Asked Questions:
Absolutely! You can poach or sauté fresh chicken breasts or thighs before shredding and adding them to the soup. Just cook until the chicken is fully cooked through before proceeding with the recipe steps.
Flat, pre-cooked rice noodles are ideal because they soak up the broth without turning mushy. Avoid dry noodles that need long cooking times, as they can become overcooked in the soup.
Yes! Adding sliced fresh red chillies as a garnish is a great way to control heat. You can also stir in a spoonful of chili paste or a dash of hot sauce while cooking for a deeper, spicier flavor.
Definitely. Using gluten-free tamari soy sauce and gluten-free stock cubes makes this Thai Chicken Noodle Soup Recipe naturally gluten-free. Just double-check labels to be sure.
Final Thoughts
This Thai Chicken Noodle Soup Recipe has been my go-to comfort food whenever I want something quick, wholesome, and bursting with flavor. I truly hope you enjoy making and eating it as much as I do—there’s a special kind of joy in sharing a homemade soup that warms your heart and fills you up in the best way possible.
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Thai Chicken Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A flavorful Thai style chicken noodle soup that is gluten free and dairy free, featuring tender shredded chicken, aromatic garlic and ginger, fresh mushrooms, sweetcorn, and gluten free flat rice noodles simmered in a savory tamari soy sauce broth. Perfect for a comforting and healthy meal.
Ingredients
Soup Base
- 2 cloves garlic, minced
- 2 cm cube ginger, finely chopped
- 1 teaspoon sesame oil (olive or vegetable oil also fine)
- 1 litre stock (one gluten free chicken stock cube and one vegetable stock cube)
- 3 teaspoon gluten free tamari soy sauce
- Optional: 1 red chilli, finely sliced
Main Ingredients
- Approx 150 g leftover roast chicken, shredded into bite-sized pieces
- 125 g chestnut mushrooms, sliced
- 4 spring onions, sliced into rounds
- 1 small tin of sweetcorn (approx 190 g)
- 150 g precooked flat rice noodles
Instructions
- Prepare the aromatics: Heat a large saucepan over medium heat with a small drizzle of oil. Add the minced garlic and finely chopped ginger and cook gently for 1 to 2 minutes until fragrant and sizzling but not browned.
- Cook the chicken: Add the shredded leftover roast chicken to the pan and toss with the garlic and ginger mixture. Cook for 2 minutes to heat through and combine the flavors.
- Add the stock and simmer: Pour in the litre of stock, stirring and scraping the bottom of the pan to release all the flavors stuck to the base. Reduce heat to low and let the soup simmer gently for 10 minutes.
- Add vegetables and seasoning: Stir in the sliced chestnut mushrooms, spring onions, sweetcorn, and tamari soy sauce. Increase the heat to medium-low and cook for 5 minutes until the mushrooms begin to soften.
- Incorporate noodles: Add the precooked flat rice noodles to the pot and cook for an additional 10 minutes to allow the flavors to meld and the noodles to heat through.
- Serve: Ladle the soup into large bowls and optionally garnish with the finely sliced red chilli for a spicy kick.
Notes
- Use leftover roast chicken or any cooked shredded chicken for convenience and flavor.
- If you don’t have sesame oil, olive or vegetable oil is a suitable substitute.
- Gluten free tamari soy sauce ensures the soup stays gluten free; regular soy sauce can be used if gluten is not a concern.
- Precooked flat rice noodles can be prepared by soaking in hot water according to package instructions before adding to the soup.
- Adjust the cooking time of noodles to your preferred texture; avoid overcooking to prevent mushiness.
- Red chilli is optional and can be omitted or replaced with chili flakes for heat according to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
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