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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Such a delicious and easy to follow recipe. My kids loved it. I used rotisserie chicken and it was just divine. I cooked the noodles right after I made the broth. There were no leftovers
Made this last night exactly as written with a addition of a few thin slices of red chili pepper to the broth while simmering. I added more noodles to the bowls than suggested too as we really like noodles and a thicker soups. This is a wonderful recipe and everyone loved it. With a couple of people in the family feeling a little under the weather this was a great alternative to american style chicken noodle soup.
This soup is so good and easy! I throw the noodles in to cook them while the soup is heating up. One less pan to wash!
Loved by the kids and adults. Thanks Jenn! Before cooking the soup, I used the same soup pot to cook matchstick carrots and bell peppers with olive oil and salt. Removed them from the pot and saved them on the side to add as toppings for serving. Can’t wait to try adding bean sprouts next time. 🙂
I made the Thai Chicken and Rice Noodle soup for very discerning Thai food aficionados so I was a little apprehensive since this was a first-time recipe for me. To say that this was a rave hit is an understatement. One of my guests actually said that the people at their favourite Thai restaurant would love to have this recipe! I made the soup exactly as written and then I added a little more lime juice and a splash of Siracha to each bowl. Fabulous!!!!
I love this dish, but my kids (4&7) don’t like the heat of the curry. I cut the curry in half and add the heat by thinly slicing hot peppers with a mandolin for the adults to add. It make a wonderfully quick but yummy dinner that you can get on the table with in 30 min!
Made this. At last step for soup (after turmeric) added 6 thai chiles sliced. It was the heat my husband & I were looking for. This soup is so flavorful. I absolutely love that it has so many great ingredients like coconut milk & tumeric. That it comes together quickly & is gluten free. The extra servings: I kept the chicken & rice noodle in one container and the soup in another to reheat later. I would absolutely make this again. So very good. Just made it last night.
I just made this delicious soup. The flavors are spot on. The only adjustments that I made were to add some vegetables, I added some cubed zucchini, carrots sliced thinly, mushrooms, and as a garnish bean sprouts for a bit of crunchiness.
Did anybody use shrimp instead of chicken? If so, when did you add in?
I made this soup for the first time today using my own leftover roasted chicken. I stuffed the cavity of the chicken with lemons, and garlic, so I used the roasted garlic, as well. It is tasting delicious. All I had was the chicken breast leftover which was just 4 cups! Lucky me. 🙂
Always enjoy your delicious recipes, which are easily made, and with ingredients most home cooks can source. Thanks Jen!