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

There’s something irresistibly comforting about a warm bowl full of fresh flavors and hearty goodness, and this Thai Chicken Noodle Soup Recipe nails it every time. The blend of ginger, garlic, tender chicken, and fragrant tamari-soaked noodles makes it a perfect pick-me-up, especially on those cool evenings when you want something cozy but vibrant.

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’ve made this Thai Chicken Noodle Soup a bunch of times, and what keeps me coming back is how quick it is without sacrificing depth and warmth in flavor. It’s a soup that feels like more than just broth and noodles—it’s the kind of home-cooked meal that leaves you satisfied and nurtured.

Fresh, balanced flavor: The garlic and ginger aroma mingles perfectly with earthy mushrooms and spicy tamari for a taste that wakes up your palate.
Simple, wholesome ingredients: Using leftover chicken and flat rice noodles makes the whole process easy and practical without extra fuss.
Gluten and dairy free: Perfect if you’re avoiding gluten or dairy but still crave a rich, savory soup.
Flexible and customizable: Add a bit of heat with fresh chili or toss in extra veggies—it’s simple to tweak to your taste.

Ingredients & Why They Work

The ingredients in this Thai Chicken Noodle Soup Recipe come together like a dream. Each brings its own note—ginger and garlic give it that unmistakable zing; mushrooms add texture; and tamari soy sauce deepens the umami. Plus, using precooked flat rice noodles means the soup comes together beautifully and faster than expected.

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 a warm, savory base and aroma. Fresh minced garlic gives a punch you want in every spoonful.
Ginger: Finely chopped ginger brightens up the broth with its fresh, peppery zest and aids digestion.
Sesame oil: I prefer it for a bit of nuttiness, but olive or vegetable oil also works fine if you don’t have sesame on hand.
Leftover roast chicken: Perfect for quick protein without needing raw chicken prep. Shredded into bite-sized pieces, it warms through without drying out.
Stock (chicken and vegetable): A rich, flavorful base. Using gluten-free cubes keeps it allergy-friendly without sacrificing taste.
Chestnut mushrooms: Sliced for their meaty texture and subtle earthy flavor—they soak up the broth wonderfully.
Spring onions: Add freshness and mild sharpness that balances the richer ingredients.
Sweetcorn: Brings a touch of natural sweetness and a pleasant pop in every bite.
Flat rice noodles: Pre-cooked ones soften quickly and absorb all those delightful flavors.
Gluten-free tamari soy sauce: Boosts the umami with an allergy-friendly kick—don’t skip it.
Optional red chili: For those who like a little heat, sliced fresh chili adds brightness and spice.

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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 how I’m feeling. Sometimes I add tofu instead of chicken, or pack in extra greens like bok choy for added fiber and crunch. You can totally make it your own and still nail that delicious soul-warming vibe.

Variation: When I’m feeling adventurous, I swap in coconut milk for part of the stock to make it creamy and subtly sweet—instant comfort food upgrade.
Spice Level Adjustment: Start with half a red chili if you’re unsure, then add more at serving to control the heat just right.
Vegetarian Version: Use vegetable stock and toss in tofu or tempeh instead of chicken—this soup holds up beautifully with those swaps.

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: Sauté the Aromatics

Start by pouring a small drizzle of oil (I go with sesame for that extra nuttiness) into a large saucepan over medium heat. Toss in your minced garlic and finely chopped ginger, letting them sizzle gently for a couple of minutes. You want that fragrant aroma to fill the kitchen but be careful not to brown them—they should soften and release flavor without burning.

Step 2: Add the Chicken

Throw in your shredded leftover roast chicken and stir it around with the garlic and ginger. Cooking it briefly (about 2 minutes) warms the chicken and allows it to soak up those lovely aromatics, ensuring every bite bursts with flavor.

Step 3: Build the Broth

Pour in your chicken and vegetable stock, stirring well and scraping the bottom of the pan to release any tasty bits stuck there. This step is key—it adds depth to your broth. Turn the heat to low and let it simmer gently for 10 minutes, giving the flavors time to mingle.

Step 4: Add Veggies and Seasonings

Now add the sliced chestnut mushrooms, spring onions, sweetcorn, and tamari soy sauce. Turn the heat up to medium-low and let everything cook for about 5 minutes until the mushrooms start to soften but still hold some bite.

Step 5: Toss in the Rice Noodles

Finally, add your pre-cooked flat rice noodles and simmer for another 5 to 10 minutes. This will allow the noodles to soak up all the broth’s flavors without getting mushy. I personally like to check the texture early and taste—the noodles should be tender but still a bit springy.

Step 6: Serve with a Kick

Ladle your soup into big bowls and top with finely sliced red chili if you like a bit of heat. The color contrast makes the soup look as good as it tastes!

Top Tip

After fiddling with this Thai Chicken Noodle Soup Recipe multiple times, I’ve realized that little details can make or break it. Here are my go-to tips to keep your soup tasting fresh, vibrant, and satisfying every time.

Don’t overcook garlic and ginger: Keep your heat at medium and watch closely so they soften and release aroma but don’t burn—that bitterness spoils the soup.
Use leftover chicken: It’s a time-saver and adds a roast flavor that’s richer than plain poached chicken.
Pre-cook your rice noodles: If they come dried, soak or boil them in advance to avoid them falling apart during final simmer.
Add chili last: The fresh slices on top stay bright and crunchy—cooked chilies lose their snap and some of their heat.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I like to pile on fresh garnishes—thinly sliced red chili for heat, extra chopped spring onions to edge up the freshness, and sometimes a squeeze of lime for brightness. Fresh coriander or Thai basil leaves are wonderful if you have them. These touches lift the soup from everyday to something a little special.

Side Dishes

This soup stands well alone, but I love pairing it with light veggie spring rolls or a crisp cucumber salad dressed with lime and chili flakes. The crunchy side contrasts perfectly with the silky noodles and rich broth.

Creative Ways to Present

For a casual dinner party, serve the soup in rustic stone bowls and let everyone add their garnishes—like a mini garnish bar. It’s fun, interactive, and adds a pop of color to the table. Add some lemon grass stalks as stirrers for a subtle fragrant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. The noodles continue to soak up broth overnight, so sometimes I prefer to store the soup and noodles separately if I plan to keep it longer—this keeps them from getting mushy.

Freezing

This soup freezes well without the noodles. I usually freeze the broth and chicken mixture in individual portions, then reheat and add freshly cooked noodles when I’m ready to eat. That way, the texture stays spot-on.

Reheating

When reheating, warm the broth gently on the stove and stir frequently. Add noodles at the last moment to avoid over-softening. A quick splash of tamari again post-reheat can revive the flavor nicely.

Frequently Asked Questions:

Can I use fresh chicken instead of leftover roast chicken?

Absolutely! You can poach or grill fresh chicken breasts and shred them for this recipe. Just add the cooked chicken in Step 2 to warm through.

What type of rice noodles should I use?

Flat rice noodles are ideal for this soup because they absorb the broth’s flavors nicely without turning mushy quickly. Look for precooked versions or soak dried noodles beforehand following package instructions.

Is this soup spicy?

The base soup isn’t very spicy unless you add red chili. You can control the heat by adjusting or omitting the chili slices altogether, making it friendly for all spice levels.

Can I make this recipe vegan?

Definitely! Swap out the chicken for tofu or tempeh and use vegetable stock only. Make sure your tamari or soy sauce is vegan-friendly, and you’ve got a delicious vegan version ready to go.

Final Thoughts

This Thai Chicken Noodle Soup Recipe is truly one of my kitchen staples. It strikes a beautiful balance between comforting warmth and bright, layered flavors that never feel heavy. Whether you’re whipping it up on a busy night or planning a relaxed weekend meal, it’s always a crowd-pleaser that leaves you feeling good. I can’t recommend it enough—grab those simple ingredients and enjoy a bowl of happy, nourishing soup!