Description
A flavorful and comforting Thai Style Chicken Noodle Soup made with shredded roast chicken, fragrant garlic and ginger, chestnut mushrooms, sweetcorn, spring onions, and gluten free tamari soy sauce, served with tender precooked flat rice noodles. Perfect for a quick, gluten free, and dairy free meal.
Ingredients
Scale
Sauce and Broth
- 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
Protein
- Approx 150g leftover roast chicken, shredded into bite-sized pieces
Vegetables and Aromatics
- 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
Noodles
- 150g precooked flat rice noodles
Instructions
- Cook 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 and cook for a minute or two until they are gently sizzling.
- Add chicken: Add the shredded leftover roast chicken to the pan, mix together with the garlic and ginger, and cook for 2 minutes.
- Add stock and simmer: Pour in the stock while stirring and scraping the bottom of the pan to release all the flavorful bits from the garlic and ginger. Leave to simmer over low heat for 10 minutes.
- Add vegetables and soy sauce: Add sliced chestnut mushrooms, spring onions, sweetcorn, and gluten free tamari soy sauce. Increase heat to medium-low and cook for 5 minutes until the mushrooms start to soften.
- Add noodles and finish cooking: Add the precooked flat rice noodles, cooking for a further 10 minutes until heated through and flavors meld.
- Serve: Serve the soup in large bowls, optionally topped with finely sliced red chilli for extra heat.
Notes
- If you don’t have sesame oil, olive or vegetable oil can be used without compromising flavor too much.
- Use leftover roast chicken or any cooked chicken to save time and add rich flavor.
- Make sure to use gluten free stock cubes and tamari soy sauce to keep the soup gluten free.
- Precooked flat rice noodles can be found in most Asian grocery stores, or substitute with other gluten free noodles.
- Adjust the chili quantity according to your heat preference.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable stock only.
Nutrition
- Serving Size: 1 bowl (approximately 400 g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 60 mg
