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 (olive or vegetable oil also fine); 1 litre stock (one gluten free chicken stock cube and one vegetable stock cube); 3 tsp gluten free tamari soy sauce; Optional: 1 red chilli, finely sliced; 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

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.

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 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:

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: 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.

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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

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

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 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

Thai chicken noodle soup - Serving Suggestion

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:

Can I use fresh chicken instead of leftovers?

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.

What type of noodles work best in this soup?

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.

Can I make this recipe spicier?

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.

Is this recipe suitable for gluten-free diets?

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.