Description
A flavorful and comforting Thai Style Chicken Noodle Soup that is gluten free and dairy free, featuring tender shredded chicken, mushrooms, sweetcorn, and flat rice noodles in a fragrant broth seasoned with garlic, ginger, and tamari soy sauce.
Ingredients
Scale
Soup Base
- 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
Protein
- 150 g leftover roast chicken, shredded into bite-sized pieces
Vegetables & Others
- 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
Instructions
- Heat 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 chopped ginger and allow to 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 to combine flavors.
- Add Stock and Simmer: Pour in the prepared stock, stirring and scraping the bottom of the pan to release all the good flavors from the garlic and ginger. Then leave to simmer over low heat for 10 minutes.
- Add Vegetables and Sauce: Add the sliced mushrooms, spring onions, sweetcorn, and gluten free tamari soy sauce. Turn up the heat to medium-low and cook for 5 minutes until the mushrooms soften.
- Add Noodles and Finish Cooking: Add the precooked flat rice noodles and cook for a further 10 minutes, allowing the noodles to absorb the flavors and heat through.
- Serve: Ladle the soup into large bowls and sprinkle the optional finely sliced red chilli on top for a spicy kick, if desired.
Notes
- Use sesame oil for authentic flavor, but olive or vegetable oil works well as alternatives.
- Ensure the stock used is gluten free by selecting the appropriate stock cubes.
- Pre-cooked flat rice noodles can be found in most Asian grocery stores or can be cooked ahead following package instructions.
- Adjust the amount of tamari soy sauce to taste, especially if you prefer a less salty soup.
- Adding fresh red chilli is optional, but it enhances the dish with mild heat and color.
- Leftover roast chicken makes this recipe quick and convenient, but freshly cooked chicken breast can also be used.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
