Thai-Inspired Chicken & Rice Noodle Soup
This post may contain affiliate links. Read my full disclosure policy.
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples available in most supermarkets—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification.
Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft.
Table of Contents
“A wonderful melding of flavors, and it tastes truly authentic as Thai cuisine…My wife, a former restaurant reviewer, used words like ‘amazing’ and ‘delicious,’ so I knew I had a real winner.”
What You’ll Need To Make Chicken & Rice Noodle Soup
You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, green curry paste is a wonderfully versatile ingredient; I use it to make many Thai-style recipes, such as Thai shrimp curry and red chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce.
Step-By-Step Instructions
Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more.
Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes.
Meanwhile, cook the rice noodles by dropping them in boiling water.
Let sit for a few minutes to soften.
Then drain.
When ready to serve, divide the noodles and chicken into serving bowls.
Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
“Thank you for an excellent recipe. This is one of those great under 30 minute dinners when I’m in a pinch but want a satisfying restaurant-quality soup without going out.”
You May Also Like
Thai-Inspired Chicken & Rice Noodle Soup
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-inch knob (see note)
- 2 tablespoons Thai green curry paste
- 4 cups low sodium chicken broth
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tablespoons fish sauce
- 4 packed teaspoons dark brown sugar
- 2 tablespoons fresh lime juice, from 1 lime
- ½ teaspoon turmeric
For Serving
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken, from a rotisserie chicken
- Handful chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly sliced
- Sriracha sauce
- Lime wedges
Instructions
- Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 530
- Fat: 31 g
- Saturated fat: 20 g
- Carbohydrates: 40 g
- Sugar: 7 g
- Fiber: 2 g
- Protein: 28 g
- Sodium: 942 mg
- Cholesterol: 53 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Absolutely outstanding! My beautiful girlfriend was drinking the remaining broth from the bowl as if it were the elixir from the gods. Then I made myself a bowl and damn now I know. This is a good recipe. I love heat so don’t tell anybody what I did. Added all of the curry paste, crushed red pepper and cayenne. Nobody knew. I hate it when people post things about how they changed the awesome recipe as it stood so shame on me. But Jenn that was absolutely outstanding and will now become a standard in the Sunday football rotations. -Brian
Another amazing recipe! Quick, easy, and full of flavor. I omitted the fish sauce and it was still absolutely delicious. Next time I will be sure to use the thinner rice noodles as I could only find the thicker ones when I was shopping for ingredients but it was still a wonderful, clean tasting dish. Jenn, you are amazing, I use your recipes at least 2 times a week for the past year or so and I’ve yet to find one that is less than 5 stars. My family and I appreciate you tremendously!
What could I use as a substitute to the fish sauce? Im allergic to all seafood.
Hi Michelle, There really is no great substitute for fish sauce, but soy sauce might work here.
Okay thanks I will try the soy sauce. Your recipes are simple but oh so tasty and comforting. We had the beef stew for dinner this evening and this is a must for my dinner rotation. Thanks again.
I’m allergic to all shellfish but found that I do fine with “Thai kitchen” brand fish sauce. Soy sauce should be an ok alternative if you truly can’t do any fish.
Do you think this would freeze ok or would the texture be compromised?
I don’t think this soup would freeze well, Sadie. Sorry!
Hi Jenn. Question: this recipe only states to drain the rice noodles, but the pic shows the noodles being held under a running tap – implying they were also rinsed – so – ?? Do we just drain them, or drain and rinse them??
Hi Sandra, It’s best to run them under cool water to stop them from cooking, unless you’re adding them right away to the soup. Hope that helps!
Hi Jennifer:
Is there a way to cut the spiciness from this? Love Thai but can’t eat hot spicy food anymore. The perils of ageing, I guess.
Thanks
Mary
Sure, Mary – you can cut back on the curry paste and omit the Sriracha. I’d start with half as much of the curry paste and then add more to taste.
Thanks much Jennifer.
YAY Happy New Year been waiting for a new recipe! LOVE your site and your recipes!!! Happy New Year!!! 🙂
Sounds delicious! Could I omit the coconut milk or substitute it with anything else?
Hi Nicole, You could try omitting it, but you might start off with a half as much curry paste, fish sauce and lime juice – then add more to taste. I just worry those flavors might be a little too strong without the richness of the coconut milk to balance them out. Hope that helps!
Jenn your a culinary goddess! I have a thing for Asian soups, especially if noodles are involved. Like you, I’m hibernating from the bitter cold weather. This was really quick, super delicious, and satisfying. Warmed me right up too! For your readers who like spicy I recommend the Mae Ploy green curry paste. I get mine at a local Asian store for $2.60. It can also be found on Amazon. I use it for your Thai Shrimp recipe as well.
Great tip, Kerri. Thanks, and glad you liked the soup!
Jen, I have red curry paste. Can I use that instead? Thank you!
Sure Ruthie, that will work here. Enjoy!
Happy New Year Jen! Was wondering if we could add something else or less noodles for a carb friendly version? Thanks!!
Sure, Sara – you could omit the noodles and add lots of veggies.
Jen, this is one of quite a few recipes I have made of yours and it is divine! I had tried a Thai coconut soup from a mix at the Farmers Market, but it really couldn’t hold a candle to yours…
I followed the directions, but used poached shredded breasts instead of rotisserie, and I added spiralized zucchini, as one reviewer mentioned, with a smaller portion of noodles. I also had lite coconut milk so used that, but man Oh man, that broth! I drank it right from the bowl it was so good. Maybe it wasn’t as creamy as yours, but it was so easy to make, so fast, and so tasty! Thanks for another home run!