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 if you don't have sesame); Approx 150 g leftover roast chicken, shredded into bite-sized pieces; 1 litre stock (one gluten free chicken stock cube, one vegetable - e.g. Knorr); 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; 3 tsp gluten free tamari soy sauce; Optional: 1 red chilli, finely sliced

There’s something so soothing about a bowl of soup that hits all the right notes — warm, flavorful, and satisfying. That’s exactly why this Thai Chicken Noodle Soup Recipe has become one of my kitchen go-tos on chilly nights or when I need a comforting, quick meal with a fresh twist.

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

This Thai Chicken Noodle Soup Recipe is special because it effortlessly combines fragrant ginger and garlic with tender chicken and fresh veggies in a broth that’s both light and filling. It’s the perfect balance of ease, taste, and nourishment—right in your own kitchen.

Quick and Simple: Ready in about 30 minutes, so you won’t spend all day in the kitchen.
Flavor-packed: Ginger, garlic, and tamari bring a punch of authentic Thai taste without complicated prep.
Comforting and Light: Perfect for chilly evenings without weighing you down.
Great for Leftovers: Uses leftover roast chicken, helping reduce waste and making use of what you have.

Ingredients & Why They Work

The beauty of this Thai Chicken Noodle Soup Recipe lies in the way each ingredient complements the others to build a satisfying bowl with layers of flavor and texture. When you shop for these, look for fresh produce and good quality stock—it makes all the difference.

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 that essential aromatic base that wakes up the soup instantly.
Fresh Ginger: Gives warmth and subtle spice, important for authentic Thai flavor.
Sesame Oil: Just a touch creates a lovely nutty underpinning; olive oil works fine, but I love the extra depth from sesame.
Leftover Roast Chicken: Shredded and tender, it’s an easy way to add protein without extra fuss.
Chicken and Vegetable Stock: The heart of your soup – go gluten free if needed to keep it clean and tasty.
Chestnut Mushrooms: Sliced for a meaty texture that soaks up the broth beautifully.
Spring Onions: Bright and fresh, providing a lovely pop of color and crunch.
Sweetcorn: Adds a mild sweetness that balances the savory broth.
Precooked Flat Rice Noodles: These soften perfectly in the broth, offering a silky mouthfeel.
Gluten Free Tamari Soy Sauce: For that salty umami kick without gluten, essential in this recipe.
Optional Red Chilli: Sliced thinly for those who like a little heat on their soup.

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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 flexible it is—you can easily tweak it based on what sounds good or what’s hiding in your fridge. Here are some of my favorite ways to make it your own!

Spice it Up: I often add extra fresh chilies or a drizzle of chili oil to give it more heat, especially in winter.
Make it vegan: Swap the chicken for firm tofu and use vegetable stock for a plant-based version that’s just as tasty.
Change Your Noodles: Try using rice vermicelli or even zucchini noodles to mix textures and keep it fresh.
Seasonal Veggies: Feel free to add bok choy, bean sprouts, or even shredded carrots for extra crunch and nutrition.

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 Garlic and Ginger – The Flavor Base

Start by heating a splash of sesame oil in a large saucepan over medium heat. Toss in the minced garlic and finely chopped ginger. Let them cook gently, stirring often, until you're greeted by their fragrant aroma—this usually takes about 1-2 minutes. Be careful not to let them burn; you just want them soft and aromatic to build your soup’s flavor foundation.

Step 2: Add Chicken and Enhance Flavors

Next, add your shredded leftover roast chicken. Give it a good stir to coat all those tender pieces in the garlicky-gingery goodness and cook for about 2 minutes. This gentle warming helps the flavors mingle before the broth joins the party.

Step 3: Pour in Stock and Simmer

Pour in your chicken and vegetable stock—about a liter. As you pour, use your spoon to scrape the pan bottom, loosening any caramelized bits stuck to the pan; this is where the magic is! Turn to a low simmer and let it all cook gently for 10 minutes, allowing those flavors to deepen.

Step 4: Add Veggies and Soy Sauce

Now, toss in the sliced chestnut mushrooms, spring onions, sweetcorn, and gluten-free tamari soy sauce. Stir gently. Raise the heat just a little to medium-low and cook for another 5 minutes until the mushrooms start to soften and the veggies have warmed through.

Step 5: Finish with Noodles and Serve

Add the precooked flat rice noodles directly to the pot. Let the soup simmer for another 5-10 minutes so those noodles soak up all that lovely broth. When you’re ready to serve, ladle everything into bowls and sprinkle thinly sliced red chili on top if you want some fiery, fresh heat.

Top Tip

From my experiences, making Thai Chicken Noodle Soup Recipe is all about layering flavors and not rushing the simmer. The garlic and ginger are your flavor champions, so treating them gently really pays off.

Gentle Sauté: Cook garlic and ginger on medium heat to avoid bitterness—burnt garlic will ruin the broth.
Stock Quality Matters: Use the best gluten-free or homemade stock you can find, as it's the heart of your soup.
Don’t Overcook Noodles: Since the rice noodles are precooked, let them warm through without boiling too long to prevent mushiness.
Adjust Salt Gradually: Tamari soy sauce carries saltiness—add it in stages and taste so you don’t overdo it.

How to Serve Thai Chicken Noodle Soup Recipe

Thai chicken noodle soup - Serving Suggestion

Garnishes

I like topping my soup with fresh red chilies and a few sprigs of coriander for a bright pop of color and subtle herbal freshness. If you want a bit of crunch, crushed peanuts or fried shallots make an incredible addition too. Lime wedges on the side for a squeeze of tang work wonders!

Side Dishes

To complement the soup, I usually serve a simple cucumber salad dressed with rice vinegar and a sprinkle of toasted sesame seeds. It’s refreshing and crunchy alongside the warm broth. Sometimes, some steamed jasmine rice on the side rounds out the meal for extra heartiness.

Creative Ways to Present

For special occasions, I’ve served this soup in shallow ramen-style bowls and placed a soft-boiled egg on top. Adding sliced avocado and a drizzle of coconut cream really elevates the dish and impresses guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight glass container in the fridge for up to 3 days. I usually keep the noodles separate when possible, as they tend to soak up too much broth over time and get mushy.

Freezing

I've found that freezing this Thai Chicken Noodle Soup Recipe works best if you freeze just the broth with chicken and veggies, leaving the noodles out. When ready, thaw and reheat the soup, then add freshly cooked noodles for the best texture.

Reheating

Gently reheat the soup on the stove over low to medium heat, stirring occasionally. If your noodles are already in, go easy on reheating to avoid them turning mushy—adding fresh noodles at this stage is a game-changer.

Frequently Asked Questions:

Can I use fresh chicken instead of leftover roast chicken?

Absolutely! You can poach chicken breasts or thighs in the stock until cooked through, then shred them before adding back to the soup. This will give you fresh-tasting chicken in your Thai Chicken Noodle Soup Recipe.

What kind of noodles work best in this soup?

Flat rice noodles are ideal because they soak up the broth nicely and have a pleasant chew. Pre-cooked ones save time, but you can also cook fresh rice noodles separately and add them when serving to avoid mushiness.

Can I make this soup spicy?

Yes! Adding finely sliced fresh red chili or a splash of chili oil before serving adds great heat. For a milder version, omit the chili and rely on the warming ginger and garlic instead.

Is this soup gluten free and dairy free?

This recipe is naturally dairy free, and using gluten free tamari and stock ensures it’s safe for gluten-free diets too. Always double-check your stock and noodles to be certain.

Final Thoughts

This Thai Chicken Noodle Soup Recipe is one of those dishes that feels like a warm hug on a cold day but also bright, healthy, and refreshingly quick to make. I love the way it transforms simple ingredients into a bowl bursting with flavor and comfort—and I bet once you try it, you’ll feel the same. So go ahead, gather your ingredients, and make your kitchen smell amazing with the first simmer. You’ll thank yourself with every cozy spoonful!