Description
A flavorful and comforting Thai Style Chicken Noodle Soup that is gluten free and dairy free, featuring shredded roast chicken, fresh vegetables, and aromatic garlic and ginger in a savory broth with flat rice noodles.
Ingredients
Scale
Main 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
Instructions
- Prepare Aromatics: Take a large saucepan and pour a very small drizzle of oil in the centre of the pan and set over medium heat. Add the minced garlic and finely chopped ginger, allowing them to cook for a minute or two until gently sizzling and aromatic.
- Add Chicken: Add the shredded leftover roast chicken to the pan, mix together with the garlic and ginger, and cook for 2 minutes to combine the flavors.
- Add Stock and Simmer: Pour in the litre of stock, stirring and scraping the bottom of the pan to release all the good flavors from the garlic and ginger. Leave the soup to simmer gently over low heat for 10 minutes to develop the broth.
- Add Vegetables and Sauces: Add the sliced chestnut mushrooms, spring onions, sweetcorn, and gluten free tamari soy sauce. Turn up the heat to medium-low and cook for 5 minutes, allowing the mushrooms to soften and flavors to meld.
- Add Noodles and Finish Cooking: Add the precooked flat rice noodles to the soup and cook for a further 10 minutes, ensuring the noodles are heated through and absorb some of the broth's flavor.
- Serve: Ladle the soup into large bowls and sprinkle the finely sliced red chilli on top for a spicy kick if desired. Serve hot and enjoy.
Notes
- If you don’t have sesame oil, olive or vegetable oil works well as a substitute.
- For a spicier version, add more fresh red chilli or a dash of chili oil.
- Use precooked rice noodles or soak dried rice noodles in hot water prior to adding to avoid overcooking.
- Leftover roast chicken makes this recipe quick and easy, but cooked chicken breast or thighs can also be used.
- This soup can be made vegetarian by omitting the chicken and using vegetable stock instead.
Nutrition
- Serving Size: 1 bowl (approx 400 g)
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
