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); Approx 150 g leftover roast chicken, shredded into bite-sized pieces; 1 litre stock (one gluten free chicken stock cube plus one vegetable stock cube, e.g., Knorr); 125 g chestnut mushrooms, sliced; 4 spring onions, sliced into rounds; 1 small tin sweetcorn (approx 190 g); 150 g precooked flat rice noodles; 3 tsp gluten free tamari soy sauce; Optional: 1 red chilli, finely sliced

There’s something so comforting about a bowl of soup that sings with bursting flavors and warming spices. This Thai Chicken Noodle Soup Recipe is exactly that—light yet satisfying, with the perfect balance of fragrant ginger, garlic, and tamari. Trust me, it’s a dish you’ll want to make again and again.

Two white bowls filled with clear broth and noodles sit on a white marbled surface. Each bowl has layers of pale beige noodles at the bottom, floating sliced light brown mushrooms, yellow corn kernels, small pieces of white chicken, and green spring onions. Bright red chili slices and green cilantro leaves are scattered on top, adding color contrast. The soup looks fresh with a light steam rising from each bowl, suggesting warmth. 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 can’t get enough of this Thai Chicken Noodle Soup Recipe because it’s a speedy, no-fuss meal packed with fresh ingredients and cozy vibes. Whether you’re using leftover roast chicken or making it fresh, it delivers both comfort and a hit of vibrant Thai flavors in one bowl.

Simple & Quick: You can pull this soup together in under 30 minutes—perfect for busy weeknights.
Uses Leftovers Wisely: It’s a clever way to transform leftover roast chicken into an exciting new dish.
Gluten & Dairy Free: Made with gluten-free tamari and no dairy, it’s gentle on most diets without sacrificing flavor.
Flavorful & Fresh: The combo of garlic, ginger, sesame oil, and fresh veggies creates a broth that’s both comforting and bright.

Ingredients & Why They Work

Each ingredient in this Thai Chicken Noodle Soup Recipe brings its unique touch, combining to create a balanced, flavorful dish. When you shop, look for fresh garlic and ginger—they’re the soul of the broth—and opt for quality gluten-free tamari for that authentic umami punch.

Flat lay of fresh garlic cloves with papery skins, a small chunk of pale beige ginger root with knobbly texture, a small white ceramic bowl filled with golden sesame oil, shredded pieces of cooked roast chicken with natural juicy texture, thin flat white rice noodles coiled neatly, sliced chestnut mushrooms showing their smooth brown caps and white stems, bright green spring onions sliced into rounds, a small white bowl of bright yellow sweetcorn kernels, a small white bowl holding dark glossy tamari soy sauce, and a single fresh red chili sliced thinly with seeds visible—all arranged symmetrically and balanced 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 warmth; mince finely so it releases flavor without overpowering.
Ginger: Provides a fresh, zesty kick; the finely chopped texture blends smoothly into soup.
Sesame Oil: Just a teaspoon adds toasted richness—olive or vegetable oil can substitute if needed.
Leftover Roast Chicken: A fantastic way to repurpose cooked poultry; shred into bite-sized pieces for easy eating.
Stock: I recommend gluten-free chicken and vegetable stock cubes for a rich base; homemade broth works beautifully too.
Chestnut Mushrooms: Sliced thinly, they soak up broth and add savory earthiness.
Spring Onions: Offer crunch and a subtle oniony freshness to balance the soup’s richness.
Sweetcorn: Adds a gentle sweetness and bursts of texture—use canned for convenience.
Flat Rice Noodles: Precooked to save time yet maintain chewiness; soak in broth flavors perfectly.
Gluten-free Tamari Soy Sauce: Brings umami and saltiness; be sure it’s gluten-free if needed.
Red Chilli (optional): Fresh sliced chilli tops the soup with a pleasant heat if you like a little punch.

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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

I love tweaking this Thai Chicken Noodle Soup Recipe depending on what’s in my fridge or my mood. You could swap chicken for shrimp or add extra veggies like bok choy or baby spinach to up the green factor. It's a soup that really welcomes your creativity.

Variation: Sometimes I add a squeeze of fresh lime juice right before serving for a bright, tangy finish that wakes up all the flavors.
Spicy Kick: Tossing in red curry paste or extra sliced chili can turn this into a spicier, richer soup when I want something more fiery.
Vegan Version: For a meat-free twist, swap chicken for tofu chunks and use vegetable stock only.

Step-by-Step: How I Make Thai Chicken Noodle Soup Recipe

A deep white bowl holds a soup with three main visible layers: the clear broth with floating light brown mushroom slices, yellow corn kernels, and shredded pale chicken pieces form the base; next, white noodles are spread through the soup, adding long curves and thickness; on top, there are bright red chili rings and a small green parsley sprig placed in the center as a garnish. The bowl sits on a white marbled surface next to a shiny silver spoon with the reflection of a person visible on it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the aromatics

Start by drizzling a tiny bit of sesame oil into a large saucepan over medium heat. Toss in the minced garlic and finely chopped ginger—they'll sizzle gently and fill your kitchen with that irresistible aroma. Keep stirring so they don’t burn, just cook for 1-2 minutes until fragrant.

Step 2: Add your shredded chicken

Next, add your leftover roast chicken, shredded into bite-sized pieces. Stir it all together so the chicken absorbs those lovely ginger and garlic flavors. Cook for another 2 minutes to warm the chicken through—this mix is the flavor base of your soup.

Step 3: Pour in the stock and simmer

Pour in one liter of stock—using gluten-free chicken and vegetable cubes works brilliantly here. Scrape the bottom of the pan to loosen up all those flavor bits stuck to the base. Then let it gently simmer on low heat for 10 minutes. This is where your broth develops a deep, comforting taste.

Step 4: Build the veggies and seasoning

Time to add the sliced chestnut mushrooms, spring onions, sweetcorn, and tamari soy sauce. Turn the heat up to medium-low and cook for 5 minutes. Watch the mushrooms start to soften—they’ll soak up that rich broth and bring a lovely texture to the soup.

Step 5: Add the noodles and finish the soup

Finally, stir in the precooked flat rice noodles and let everything cook together for another 5-10 minutes. The noodles soak up the broth but don’t get mushy, keeping the soup light and satisfying. Serve steaming hot with a sprinkle of freshly sliced red chili on top for that touch of heat.

Top Tip

I’ve made this soup dozens of times and learned a few tricks along the way that will really help you nail it every time and keep the flavors vibrant.

Don’t Overcook the Garlic & Ginger: Cook them just long enough to release aroma but no longer, to avoid bitterness.
Use Precooked Noodles: It saves time and prevents the noodles from turning into mush during simmering.
Scrape the Pan After Adding Stock: This pulls up all those flavorful browned bits that make your broth extra tasty.
Add Chillies Last: This keeps their heat fresh and bright rather than cooking it dull and bitter.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I’m all about fresh garnishes here—feel free to throw on fresh coriander leaves, a few lime wedges for squeezing, or some crunchy roasted peanuts if you want texture contrast. The sliced red chili adds a beautiful heat and color, too.

Side Dishes

I often pair this soup with a light cucumber salad or some steamed bok choy tossed with a little garlic and sesame. For a heartier meal, a side of spring rolls or simple jasmine rice rounds it out perfectly.

Creative Ways to Present

For special occasions, I like serving this Thai Chicken Noodle Soup Recipe in pretty bowls lined with banana leaves or adding edible flowers on top for a pop of color. It’s amazing how small touches can elevate a simple bowl of soup.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. I usually keep the noodles separate if possible because they can get soft over time. Reheat gently on the stove to keep flavors fresh.

Freezing

This soup freezes well minus the noodles. I freeze the broth and chicken mixture in portions, then add fresh noodles when reheating to maintain quality and texture.

Reheating

When reheating, warm the broth gently on low heat, and add noodles last so they don’t overcook. Stir occasionally to combine the flavors and keep everything evenly heated.

Frequently Asked Questions:

Can I use fresh chicken instead of leftover roast chicken?

Absolutely! You can poach or sauté chicken breast or thighs and shred them to use in this Thai Chicken Noodle Soup Recipe if you don’t have leftovers. Just make sure it’s cooked through before adding to the soup.

Are rice noodles gluten free?

Most flat rice noodles are naturally gluten free since they’re made from rice flour. However, always check the packaging to be sure, especially if you’re serving guests with gluten intolerance or celiac disease.

Can I make this soup spicier?

Definitely! Add sliced fresh red chilies, a dash of sriracha, or even some red curry paste during cooking to increase the heat level in this Thai Chicken Noodle Soup Recipe. Just adjust to your taste so it doesn’t overpower the broth.

What’s the best way to reheat leftover soup without it getting soggy?

I recommend reheating the soup on the stove gently over low heat and adding the rice noodles last to prevent them from getting mushy. If possible, store noodles separately from the broth when you refrigerate leftovers to help maintain texture.

Final Thoughts

This Thai Chicken Noodle Soup Recipe is one of those comforting dishes that feels like a warm hug after a long day—or whenever you need a bowl of pure goodness. I love how simple and adaptable it is, yet the flavors are authentic and satisfying. I hope you enjoy making it as much as I do—it’s a keeper for sure!