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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Excellent! Perfect soup to detox from the holidays (even if I’m enjoying it with a glass of Chardonnay on the side). :0). I only had regular chicken stock. It’s not too salty, but I will definitely go the low sodium route the next time.
We are a family of 5 (3kids ages 6,8 and 13). The soup was inhaled in one sitting. It tasted healthy yet the flavors were exciting ! Winner when everyone loves a dish . 5/5
I accidentally bought sweetened coconut milk. Will that work ?
Unfortunately not — sorry!
Jen, I did not buy dark brown sugar. Will light brown sugar work?
Yep 🙂
Can you make this without coconut milk? I’m out and due to the bad weather, I’d prefer not to make a trip to the store.
Hi Mary, You could try omitting the coconut milk, but I’d suggest starting off with a half as much curry paste, fish sauce, and lime juice – then add more to taste. I’m just worried that those flavors might be a little too strong without the richness of the coconut milk to balance them out. Hope that helps!
Can you freeze the broth?
Sure, I think the broth would freeze nicely.
Tried this tonight and it was absolutely delicious!!! I didn’t have scallions so used sliced onions and added mushrooms as others had suggested. I think next time I may add some red bell peppers too. I made a separate batch for my son who doesn’t eat meat and used vegetable stock, mushrooms and tofu instead. He loved it!!! This one is a keeper!!!
Made 1/1/22. Yum!! Super fresh and tasty, just the right amount of spice! Used green curry and prepared chicken from Heinens. Heaping tablespoon of ginger. Added a little sriracha too. Couldn’t find thin thai rice noodles, so used pad thai rice noodles. John had three helpings. Definitely make again. Think about what else to serve with it for more of a complete dinner.
So glad you liked it! This would pair nicely with Crispy Coconut Shrimp and/or Peach Mango Smoothies. And I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!
Fantastic!
Made this soup today cuz I had left overs in the fridge the family wasn’t eating anymore (small portion of thai chicken green bean dish, plain grilled dry chicken breast and some plain rice). I used red curry in place of green, omitted noodles and added mushrooms plus all the leftovers mentioned. Family says better than Tom Kha Gai soup from our favorite Thai restaurant. Thank you for this delicious easy recipe. FIVE STARS
Just a question, can I make this as a meal prep for 4 days of lunches? I could separate the noodles and soup and add at work? Any other advice?
Thanks!
Sure, as long as you keep the noodles separate, that will work. Enjoy!
Loved making this soup for my hubby who had a cold – we both slurped it right up! Delicious flavors and super easy. Definitely needs the kick of siracha or an Asian chili paste (which is all we had on hand). Will be a regular staple in our house this winter – thanks!