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
Scale
Soup Base
- 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
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
