Name: Thai Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tsp sesame oil (olive or vegetable oil also fine); 1 litre stock (one gluten free chicken stock cube and one vegetable stock cube); 3 tsp gluten free tamari soy sauce; Approx 150g leftover roast chicken, shredded into bite-sized pieces; 2 cloves garlic, minced; 2cm cube ginger, finely chopped; 125g chestnut mushrooms, sliced; 4 spring onions, sliced into rounds; 1 small tin of sweetcorn (approx 190g); Optional: 1 red chilli, finely sliced; 150g precooked flat rice noodles

There’s something truly comforting about a warm bowl of soup that combines bright, vibrant flavors with cozy noodles and tender chicken. This Thai Chicken Noodle Soup Recipe has a wonderful depth from the garlic and ginger, with just enough kick to make you feel like you’re savoring a little bowl of happiness. It’s a blend of soothing and exciting all in one spoonful.

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’m genuinely excited to share this Thai Chicken Noodle Soup Recipe because it’s a perfect weeknight dish that’s quick, wholesome, and uses pantry-friendly ingredients you probably already have. Plus, it’s flexible enough to suit different tastes and diets.

Speedy prep: Ready in about 30 minutes, making it ideal when you want something homemade without the fuss.
Leftover-friendly: This recipe is a great way to use leftover roast chicken, turning yesterday’s dinner into today’s comforting soup.
Flavor-packed: The combination of garlic, ginger, and tamari soy sauce packs a punch that lifts the whole dish beautifully.
Gluten and dairy free: Perfect for those with dietary restrictions, without skimping on taste or texture.

Ingredients & Why They Work

Every ingredient in this Thai Chicken Noodle Soup Recipe has a purpose, coming together in harmony to create that comforting broth with fresh textures. The key is balancing flavors and textures — the ginger’s warmth, garlic’s earthiness, and the brightness from spring onions.

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 a savory, aromatic base and layers of flavor when gently cooked.
Ginger: Fresh ginger brightens the broth with a subtle spicy warmth that’s classic in Thai cuisine.
Sesame oil: Gives a toasted, nutty note, but olive or vegetable oil works just fine if you don’t have sesame around.
Leftover roast chicken: Great for saving time and adding hearty protein; shredded ensures every bite has chicken goodness.
Stock: Using gluten-free chicken and vegetable stock cubes keeps things flavorful and allergy-friendly.
Chestnut mushrooms: They add an earthy background and slightly chewy texture that contrasts nicely with soft noodles.
Spring onions: Their fresh, mild bite lifts the whole soup with color and crunch.
Sweetcorn: Adds subtle sweetness and fun pops of texture that your taste buds will thank you for.
Precooked flat rice noodles: Perfect for soaking up the broth and a quick way to add those comforting noodles without extra fuss.
Gluten-free tamari soy sauce: Brings umami depth and a salty hint while keeping it gluten free.
Optional red chilli: For those who love a little heat, fresh sliced chili adds a spicy kick and vibrant color.

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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 making this recipe my own by swapping in whatever veggies I have on hand or adjusting the heat level depending on my mood. It’s a forgiving recipe that welcomes creativity.

Variation: Sometimes I throw in bok choy or baby spinach instead of sweetcorn for extra greens — it adds freshness and changes the texture in a lovely way.
Heat level: Not a fan of spicy food? Skip the chili or just add a tiny bit for a gentle warmth; if you want more heat, go wild with extra sliced chilies or a dash of chili oil.
Noodle swaps: Can’t find flat rice noodles? Thin rice vermicelli works just as well—just keep an eye on cooking times so they don’t get mushy.

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: Sauté Garlic and Ginger

Start by heating a large saucepan over medium heat with just a small drizzle of your oil (sesame oil if you have it). Add the minced garlic and chopped ginger and let them gently sizzle for a minute or two—this step is where the aroma starts to fill your kitchen, trust me, it’s pure magic. Be careful not to brown the garlic too much as it can get bitter.

Step 2: Add the Chicken

Next, toss in your shredded leftover roast chicken, stirring it around with the garlic and ginger. Let it cook for about 2 minutes so the chicken absorbs those fragrant flavors. This step adds richness and gets the protein warmed through before adding the broth.

Step 3: Pour in the Stock and Simmer

Pour in your prepared stock — I like using both chicken and vegetable stock cubes for layered flavor. Stir well, scraping the bottom of the pan to get those tasty browned bits up and into the broth. Turn the heat down to a low simmer and let it all bubble gently for 10 minutes. This slow simmer develops the broth’s flavor without making it cloudy.

Step 4: Add Veggies and Soy Sauce

After simmering, stir in your sliced chestnut mushrooms, spring onions, sweetcorn, and tamari soy sauce. Increase the heat to medium-low and cook for another 5 minutes until the mushrooms soften nicely but still hold their shape. This is where the soup balances its taste and texture beautifully.

Step 5: Toss in Noodles and Finish Cooking

Finally, add the precooked flat rice noodles. Let everything cook together for 5 to 10 more minutes, letting the noodles soak up the flavors and heat through. Keep an eye so they don’t overcook — you want them tender but not mushy.

Step 6: Serve with a Kick

Ladle the soup into large bowls and sprinkle with finely sliced red chili if you enjoy a bit of heat. I like serving mine just like this — simple, vibrant, and packed with flavor.

Top Tip

Having made this Thai Chicken Noodle Soup Recipe countless times, the biggest difference-maker is how you treat the aromatics and noodles. These tips have helped me get it just right every time.

Gentle sauté: Cook the garlic and ginger on medium heat and don’t rush – this unlocks their flavor without bitterness.
Scrape for flavor: When adding stock, scraping the pan bottom incorporates all those tasty caramelized bits into the broth.
Timing noodles: Add noodles toward the end and avoid overcooking — nobody likes mushy noodles in soup!
Add chili last: Slicing fresh red chili and adding it on top keeps its vibrant flavor and heat intact instead of dulling it in the broth.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I usually keep the garnishes simple — freshly sliced red chili, a handful of chopped fresh coriander if I have it, and maybe a wedge of lime for that zesty finish. These add brightness and freshness without overpowering the soup.

Side Dishes

This soup pairs wonderfully with a crunchy cucumber salad or some light spring rolls for a complete meal. If I’m feeling indulgent, a side of steamed dumplings is always a winner to complement the bold broth.

Creative Ways to Present

For special occasions, I like to serve this Thai Chicken Noodle Soup Recipe in cute Asian-style ceramic bowls with matching spoons and a sprinkle of finely chopped peanuts for texture. It makes the meal feel festive and special, even on a regular weeknight.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 2 days. I usually store the soup separately from the noodles to prevent them from getting soggy — then combine them when reheating.

Freezing

I’ve frozen the broth and chicken mix successfully, but I recommend freezing the noodles separately or adding fresh noodles when reheating to maintain the best texture. Freeze in a sealed container for up to 3 months.

Reheating

Reheat gently on the stove, adding fresh or leftover noodles at the end to warm through without overcooking. This keeps the soup lively and the noodles springy instead of mushy.

Frequently Asked Questions:

Can I use fresh chicken instead of leftover roast chicken?

Absolutely! You can poach or sauté fresh chicken breast or thighs and shred them to use in this Thai Chicken Noodle Soup Recipe. It just might add a few extra minutes to your prep time, but the flavor will be just as great.

What type of noodles work best in this soup?

Flat precooked rice noodles are ideal because they absorb the broth nicely while staying firm. However, thin rice vermicelli or even gluten-free pasta can be substituted if you can’t find flat rice noodles. Just adjust cooking time carefully.

Can I make this recipe vegan or vegetarian?

To make a vegetarian or vegan version, use vegetable stock only, skip the chicken, and add extra mushrooms or tofu for protein. Replace tamari soy sauce with a vegan-certified brand if needed. It’s still delicious!

How spicy is this soup and can I adjust the heat?

This Thai Chicken Noodle Soup Recipe is mild by default, with the chili on the side for anyone who wants extra heat. You can easily adjust the spiciness by adding more or less chili, or even skip it entirely for a gentle, soothing soup.

Final Thoughts

This Thai Chicken Noodle Soup Recipe holds a special place in my kitchen because it’s simple, nourishing, and reminds me of cozy nights spent with friends where we savored every spoonful. I hope you enjoy making it as much as I do — it’s like a hug in a bowl that’s perfect any time of year.