Thai-Inspired Chicken & Rice Noodle Soup
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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.”
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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
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- 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.
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I really enjoyed this, though I thought the fish sauce was a tad overpowering. Maybe it was just the type I used.
I agree. Don’t know if it was the brand of fish sauce I used or the 2 tablespoons of it, but I thought it did not make for a great balance of flavors–overpowered the delicious curry and coconut. Still good soup though. Also, I think I will eat the leftovers on rice rather than the rice noodles since they don’t seem to add a lot to the soup. They are fairly flavorless and pretty messy to eat. Rice seems yummier.
……another ” company worthy” recipe! I have come to expect nothing less,and count on Jenn’s recipies to hit the mark every time….this soup was even better the next day! Recommended without reservation! Can’t wait for the cookbook next spring!
This soup is wonderful, and has become one of our family’s favorites! It’s easy too, and gluten free, which is a big plus since we have a Celiac in the house.
Really good, dry similar to one I make but I’ve never had proportions, I just throw in handfuls of this, bits of that, taste and adjust. Now I have an actual recipe I can share with family and friends! Thanks!!
Super easy to make. The pay off is awesome. So flavorful. Thank you!
Fantastic! But then again all of your recipes are! You are always my go-to!
This recipe is fantastic, only thing is it can use more veggies. I added matchstick carrots to the broth as it was cooking for a more colorful presentation, and a few boiled French beans or pea pods to amp the nutritional value.
This is the second time I’ve made this soup, but I think it was even more delicious this time around. Tonight I used full-fat coconut milk (rather than lite) and it imparted more flavor to the soup. As I was multitasking in the kitchen, I mistakenly added twice the brown sugar, which I offset with a touch more lime juice. The resulting soup was super flavorful and a huge hit. Moral of the story: you can’t really mess up this recipe!
This soup is so easy and very flavorful. It is my new, go-to chicken noodle soup. If I feel a cold coming on, making this soup is first on my healing list. The spicy sriacha paired with the lime and hot broth really open the sinuses and warms the inside. The lime and chopped cilantro are critical– more than just a garnish. In a pinch I have used vidalia onion opposed to shallots, but it’s best as written.
I followed this to a T except I used lemongrass instead of green curry paste. I loved that it called for turmeric, as I’m trying to cook with this spice more. It was a big hit!