Thai Chicken Noodle Soup

Thai food is probably my favourite cuisine, fresh, clean and full of flavour and that’s why I enjoy this Thai Chicken Noodle Soup. Simply follow the recipe below and you can enjoy this great taste of Thailand.

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Serves 4


  • 1 onion
  • 4 cloves garlic
  • 2cm cut of fresh ginger
  • 1 red chilli
  • 1 tablespoon tamari
  • 2 dessert spoons coconut sugar
  • 1 litre chicken stock (home made)
  • 4 chicken breasts
  • 4 medium sized mushrooms
  • Pack of gluten free egg noodles


  • Dice the onion, garlic, ginger and chilli and blend into a paste.
  • Add the paste and tamari to a pan and fry for 3-4mins.
  • Add the chicken stock and bring to the boil.
  • Add the coconut sugar and reduce heat to simmer for 10 mins.
  • Slice the chicken breasts and cook off in separate pan.
  • Slice the mushrooms and add to the stock mixture.
  • Allow to simmer for further 3-4mins
  • Boil noodles in separate pan for 3-4mins drain and separate into serving bowls.
  • Add chicken to stock mixture add a squeeze of lime juice serve over the noodles.
  • To finish add some freshly chopped spring onions.