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; 2cm cube ginger, finely chopped; 1 tsp sesame oil (olive or vegetable oil also fine if you don't have sesame); Approx 150g leftover roast chicken, shredded into bite-sized pieces; 1 litre stock (one gluten free chicken stock cube, one vegetable - I used Knorr); 125g chestnut mushrooms, sliced; 4 spring onions, sliced into rounds; 1 small tin of sweetcorn (approx 190g); 150g precooked flat rice noodles; 3 tsp gluten free tamari soy sauce; Optional: 1 red chilli, finely sliced

There’s something so comforting about a hot bowl brimming with tender chicken, vibrant veggies, and fragrant broth—this Thai Chicken Noodle Soup Recipe captures exactly that feeling. It’s a perfect blend of simple ingredients that come together in a bowl that’s both nourishing and full of flavor, making it a go-to meal whenever I want something cozy yet fresh.

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

I absolutely love making this Thai Chicken Noodle Soup Recipe because it’s quick, easy, and the balance of flavors reminds me of the best street food stalls in Bangkok. It’s warm and satisfying, plus it uses simple pantry ingredients you probably already have or can easily find.

Quick to Prepare: You’ll have dinner on the table in just about 30 minutes, perfect for busy weeknights.
Flavorful Broth: The ginger, garlic, and gluten-free tamari soy sauce create a rich base that’s deeply comforting and full of umami.
Great Use for Leftover Chicken: If you have roast chicken on hand, this recipe is a fantastic way to transform it into something new and delightful.
Gluten and Dairy-Free: Everyone at the table can enjoy this one without worry, making it a versatile choice for all kinds of diets.

Ingredients & Why They Work

Each ingredient in this Thai Chicken Noodle Soup Recipe plays a special role. The combination of aromatic garlic and ginger with sesame oil builds the foundation of flavor, while the mushrooms and sweetcorn add texture and sweetness. Using shredded leftover chicken means the soup is ready quickly without sacrificing taste.

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: Adds depth and that signature savory punch—don’t skimp on freshly minced cloves for the best aroma.
Ginger: Brings a subtle zing that brightens the broth and helps cut through richness.
Sesame Oil: Gives a toasty note; if you don’t have sesame oil, olive or vegetable oil works fine in a pinch.
Leftover Roast Chicken: Using shredded chicken saves time and infuses the soup with hearty protein.
Stock (Gluten-Free Chicken & Vegetable): The base for the broth—using gluten-free ensures everyone can enjoy it without digestive worries.
Chestnut Mushrooms: They soften nicely, adding an earthy flavor that complements the sweetcorn.
Spring Onions: Bring fresh sharpness and color to the soup.
Sweetcorn: Adds subtle natural sweetness and texture contrast.
Precooked Flat Rice Noodles: Perfect for quick cooking and gluten-free noodles that soak up the broth beautifully.
Gluten-Free Tamari Soy Sauce: Packs umami and saltiness without gluten, balancing the flavors superbly.
Optional Red Chilli: If you like a kick, this adds lovely heat and vibrancy on top.

📝

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 best things about this Thai Chicken Noodle Soup Recipe is how adaptable it is. I often fiddle with the veggies depending on what’s in my fridge, and you can easily adjust the spice level or even swap in some protein options you prefer.

Variation: When I want a bit more heat, I add finely sliced fresh red chilli straight into the soup or sprinkle on top right before serving.
Vegetarian Option: Simply replace chicken with firm tofu and use vegetable stock only for a hearty meat-free version.
Seasonal Swap: In cooler months, I love throwing in some baby spinach or bok choy leaves for extra nutrition and color.

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: Sizzle Garlic and Ginger for That Perfect Aroma

Start by heating a drizzle of sesame oil in a large saucepan over medium heat. Toss in the minced garlic and finely chopped ginger, stirring gently to avoid burning. You want them to soften and release that amazing fragrance—about 1 to 2 minutes is perfect. This step sets the stage for the whole soup, so keep an eye on the pan and adjust the heat as needed to keep the aromatics sizzling gently.

Step 2: Add Leftover Chicken and Build the Base

Next, stir in your shredded leftover roast chicken, mixing it with the garlic and ginger. Let it cook together for around 2 minutes, just enough to warm the chicken through and let the flavors mingle. This approach helps every bite carry the essence of your ginger-garlic base.

Step 3: Pour in the Stock and Simmer

Pour a full liter of gluten-free chicken and vegetable stock into the pan. Give everything a good stir, scraping the bottom gently to lift all that lovely flavor that might be stuck to the pan. Bring the soup to a simmer on low heat and let it cook gently for 10 minutes. This simmering step deepens the broth’s flavor while blending all the ingredients beautifully.

Step 4: Add Vegetables and Seasonings

Time to toss in your sliced chestnut mushrooms, chopped spring onions, and sweetcorn. Follow up with the gluten-free tamari soy sauce for that salty, umami lift. Turn the heat to medium-low and let everything cook for about 5 minutes, until the mushrooms soften but still hold their shape.

Step 5: Finish with Rice Noodles

Finally, add the precooked flat rice noodles to the pot. Cook everything together for another 5 to 10 minutes so the noodles soak up some broth flavor and warm through. Keep the heat gentle so the noodles don’t get mushy—you want them tender but still with some “bite.”

Step 6: Serve and Garnish

Ladle the soup into large bowls and, if you like a little heat, sprinkle sliced red chilli on top. I always feel this finishing touch brightens the whole dish and adds a fresh kick that balances the richness of the broth.

Top Tip

Over years of making this Thai Chicken Noodle Soup Recipe, I learned that a few small details really elevate it from good to comforting perfection. These tips have saved me from bland batches and bland broth more than once!

Fresh Aromatics Are Key: Always use fresh garlic and ginger, and gently cook them without rushing to bring out their best flavors without bitterness.
Don’t Overcook Noodles: Adding precooked rice noodles at the end means you can warm them through without turning them mushy—trust me, patience here pays off.
Scrape the Pan: When you pour in the stock, scraping the bottom of the pan pulls those little browned bits into the broth, which adds delicious depth.
Balance Your Heat: Add fresh chilli sparingly at first and let everyone add their desired spice at the table to keep it enjoyable for all.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I like to garnish my Thai Chicken Noodle Soup Recipe with fresh sliced red chilli for a pop of color and heat. Sometimes, I add torn fresh coriander or a squeeze of lime juice for a citrusy brightness that wakes up the broth. A sprinkle of extra chopped spring onions on top adds a nice crunch and fresh aroma.

Side Dishes

This soup works beautifully alongside light, crispy spring rolls or a simple cucumber salad dressed with rice vinegar and sesame seeds. I’ve also enjoyed it with some warm gluten-free flatbread to mop up every last drop of broth—comfort food happiness all around.

Creative Ways to Present

For special dinners, I sometimes serve this Thai Chicken Noodle Soup Recipe in pretty individual bowls with neat bundles of noodles placed right in the center before pouring over the broth. It looks elegant but still stays true to that homemade feel. Adding edible flowers or microgreens on top takes it up a notch if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Since the noodles soak up more broth over time, sometimes I keep the noodles separate and add them just before reheating to keep that fresh texture intact.

Freezing

I’ve frozen this soup without noodles successfully—freeze the broth, chicken, and veggies in portioned containers, then add fresh rice noodles when you thaw and reheat. This way, the noodles don’t become mushy or overly soft after freezing.

Reheating

When reheating, gently warm the soup on the stove over medium-low heat. If you kept noodles separate, heat those briefly in hot water and add to your bowl before pouring the hot broth. This technique preserves the noodle’s texture and keeps each bowl tasting fresh.

Frequently Asked Questions:

Can I use fresh chicken instead of leftover roast chicken?

Absolutely! You can poach chicken breasts or thighs in the stock before starting the soup. Just shred the cooked chicken and add it back during Step 2 for the same delicious effect.

What noodles work best for this Thai Chicken Noodle Soup Recipe?

Precooked flat rice noodles are ideal because they cook quickly and absorb the broth nicely while remaining gluten-free. You can find them in most Asian grocery stores. Rice vermicelli or glass noodles also work well if you prefer a thinner noodle.

Can I make this soup spicier?

Yes! Adding fresh sliced red chilli into the soup or as a garnish adds heat, but you can also toss in a splash of chili oil or a sprinkle of chili flakes to ramp it up depending on your spice tolerance.

Is this Thai Chicken Noodle Soup Recipe suitable for gluten-free diets?

Definitely. By using gluten-free tamari soy sauce and carefully selecting gluten-free stock and noodles, this soup stays gluten-free while delivering authentic flavors.

Final Thoughts

This Thai Chicken Noodle Soup Recipe has become one of my favorite weeknight saviors because it strikes the perfect balance between wholesome, flavorful, and quick to make. I always feel a little more content after enjoying a bowl—and I’m confident you will too. Give it a try, trust the simple steps, and watch it become your new comfort food obsession.