Description
A comforting and flavorful Thai Style Chicken Noodle Soup that is gluten free and dairy free, featuring tender shredded chicken, fresh vegetables, and aromatic ingredients for a satisfying meal.
Ingredients
Scale
Main 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
Instructions
- Heat Aromatics: Take a large saucepan and pour a very small drizzle of oil in the centre of the pan and set over a medium heat. Add the garlic and ginger and allow to cook for a minute or two until they are gently sizzling.
- Add Chicken: Add the shredded chicken to the pan, mix together with the garlic and ginger and cook for 2 minutes.
- Simmer with Stock: Add the stock, stirring and scraping the bottom of the pan to release all the good flavours from the garlic and ginger - then leave to simmer over a low heat for 10 minutes.
- Add Vegetables and Sauce: Add the sliced mushrooms, spring onions, sweetcorn and soy sauce - turn up to a medium-low heat and cook for 5 minutes until the mushrooms have started to soften.
- Cook Noodles: Add the rice noodles, cook for a further 10 minutes until heated through and flavors meld.
- Serve: Serve in large bowls, with the sliced red chilli sprinkled on top if desired.
Notes
- Use leftover roast chicken for convenience and flavor; alternatively, cooked chicken breast can be used.
- Precooked flat rice noodles save time; if using dried rice noodles, soak or cook according to package instructions before adding.
- Adjust soy sauce to taste for desired saltiness.
- Red chilli is optional and can be omitted for less heat or substituted with chili flakes.
- For a vegetarian version, substitute chicken and chicken stock with tofu and vegetable stock.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
