There’s something uniquely comforting about a bowl of homemade soup that sings with bright, fresh flavors. This Thai Chicken Noodle Soup Recipe strikes that perfect balance—warming and soothing but with lively herbs and spices that wake up your taste buds. Trust me, making this at home is easier than you think and way better than takeout.

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:

Why You'll Love This Recipe

This Thai Chicken Noodle Soup Recipe has quickly become one of my go-to dishes whenever I want something cozy yet vibrant. It’s got just the right mix of fragrant ginger and garlic, tender chicken, and smooth rice noodles—comfort food with a spicy Thai twist.

Simplicity Meets Flavor: You only need a handful of ingredients, yet the flavors come together beautifully and authentically.
Quick to Make: From start to finish, it takes around 30 minutes—perfect for weeknights or a relaxing weekend meal.
Leftover Friendly: I love using leftover roast chicken, which makes it economical and reduces waste, while still tasting fresh.
Gluten-Free and Dairy-Free: This recipe naturally fits many dietary needs without compromising taste or texture.

Ingredients & Why They Work

Each ingredient in this Thai Chicken Noodle Soup Recipe plays a special role in delivering that classic balance of warmth, umami, and a touch of sweetness. Here’s why I pick the ingredients I do—and a couple of tips on choosing them.

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 deep, savory foundation; I always mince it finely so it blends seamlessly into the broth.
Ginger: Fresh ginger brings a subtle spicy warmth that’s essential for Thai flavors—grate or finely chop to get the full effect.
Sesame Oil: Just a teaspoon adds a subtle nutty aroma; olive or vegetable oil works fine if you don’t have sesame.
Leftover Roast Chicken: Using precooked chicken not only saves time but infuses the soup with hearty, tender protein.
Stock: I recommend gluten-free chicken and vegetable stock cubes for a rich yet clean flavor base—Knorr is my favorite brand.
Chestnut Mushrooms: Their meaty texture soaks up the broth beautifully without overpowering the other ingredients.
Spring Onions: Fresh slices add a mild crunch and brighten every spoonful with green color and flavor.
Sweetcorn: A slightly sweet pop balances the savory depth—canned works perfectly here.
Flat Rice Noodles: Precooked rice noodles cook quickly and absorb the broth’s flavors, making every bite silky and satisfying.
Gluten-Free Tamari Soy Sauce: Tamari adds a salty, umami kick while keeping the soup gluten-free.
Red Chilli (Optional): If you like a bit of heat, sliced fresh chilli adds a lovely fresh-spicy punch right on top.

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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

One of the things I adore about this Thai Chicken Noodle Soup Recipe is how flexible it is. I often tweak it depending on what I have in my fridge or my mood—don’t hesitate to make it your own.

Variation: I’ve played around with adding coconut milk to make a creamier, richer broth—it’s like a Thai laksa twist that’s seriously indulgent and perfect on cold days.
Vegetarian Option: Swap out the chicken for tofu and use veggie stock instead—you won’t miss a thing.
Spice Level: Add more red chilli or even a squeeze of fresh lime juice for extra zing, balancing the warmth and acidity beautifully.

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 Garlic and Ginger

Start by warming a large saucepan over medium heat with just a tiny drizzle of oil—sesame if you have it, otherwise olive works fine. Add minced garlic and chopped ginger, letting them gently sizzle for a minute or two. You want them to become fragrant without browning; this step builds the soup’s aromatic base.

Step 2: Cook the Chicken

Toss the shredded leftover chicken in next and stir well so it mingles with the garlic and ginger. Let it cook for just a couple of minutes to heat through—this deepens the flavors and warms the chicken nicely.

Step 3: Add Stock and Simmer

Pour in your stock—1 litre is perfect—and use your spoon to stir, scraping the bottom of the pan to pull up all those lovely garlicky bits. Then reduce the heat and let it simmer gently for about 10 minutes. This lets all the flavors meld together beautifully.

Step 4: Add Mushrooms, Spring Onions, and Sweetcorn

Throw in the sliced chestnut mushrooms, spring onion rounds, and sweetcorn. Pour in the tamari soy sauce now too. Turn the heat back up to medium-low and cook for another 5 minutes until mushrooms start softening but still have a little bite—perfect for texture.

Step 5: Finish with Rice Noodles and Serve

Add your precooked flat rice noodles and simmer gently for 5-10 more minutes so they soak up all the flavors. When ready, ladle the soup into big bowls and sprinkle with thin slices of red chilli if you’re using them—you’ll get that fresh, lively finish that makes it pop.

Top Tip

From my experience, the key to a great Thai Chicken Noodle Soup Recipe is balancing your flavors thoughtfully and not rushing the simmer steps. That patience makes a massive difference.

Garlic and Ginger Prep: Mince and chop these really finely for even flavor distribution; larger chunks can overpower some bites.
Simmer Low and Slow: Let your soup simmer on low to meld the flavors gently, avoiding boiling which can toughen the chicken.
Adding Noodles Last: Toss in your rice noodles near the end to prevent them from getting mushy or absorbing too much broth.
Fresh Chillies as Garnish: Adding thinly sliced chillies at the very end keeps their brightness and crunch instead of cooking them down.

How to Serve Thai Chicken Noodle Soup Recipe

Thai Chicken Noodle Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with fresh red chilli slices for a pop of color and heat. Sometimes I add a sprinkle of fresh coriander or a squeeze of lime juice to brighten things up even more. If you have fresh Thai basil around, that’s an absolute dream garnishing addition.

Side Dishes

This soup stands well alone, but I love pairing it with light, fresh sides—like a simple cucumber salad dressed with rice vinegar and sesame seeds or steamed jasmine rice if you want something extra filling.

Creative Ways to Present

For casual guests, serve in rustic bowls with extra chopped chillies on the side, so everyone can adjust the spice. For a special dinner, try serving the soup in mini coconut bowls garnished with Thai herbs to impress—it adds a fun, authentic touch.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. Because the noodles can soak up broth, I like to keep extra broth on hand to loosen it up when reheating.

Freezing

This soup freezes well without the noodles. I freeze the broth and chicken mixture separately, then cook fresh noodles when I’m ready to eat. This keeps the noodles from turning mushy after thawing.

Reheating

When reheating, warm the soup gently on the stove over low heat, adding a splash of water or stock if the noodles have absorbed too much liquid. This freshens everything up and brings the flavors right back.

Thai Chicken Noodle Soup Recipe