Get Tested & Perfected Recipes Delivered Right To Your Inbox!

Thai Chicken & Rice Noodle Soup

5 stars based on 26 votes

thai-chicken-noodle-soup

Happy New Year, everyone! Is it just me, or is anyone else finding it hard to get back into the cooking groove after the holidays? After ten days in the Florida sunshine – and ten straight nights of dinners out – the idea of bundling up in my puffy coat to go grocery shopping is a little dispiriting. But the idea of comfort food is reason to cheer up, so this month I have lots of “bowl food” planned for you. First: a fragrant, warming chicken and rice noodle soup. Made with a rotisserie chicken and pantry staples, it’s almost instant gratification. I hope it leaves you feeling cozy, happy, and all warmed up.

ingredients

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.

sauteing-shallots-and-ginger

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. Add the green curry paste and cook, stirring constantly, for 1 minute more.

adding-green-curry-paste

Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes.

simmering-broth

Meanwhile, cook the rice noodles by dropping them in boiling water.

rice-noodles-1

Let sit for a few minutes to soften.

rice-noodles-2

Then drain.

rice-noodles-3

When ready to serve, divide the noodles and chicken into serving bowls.

assembling-bowl

Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.

thai-chicken-noodle-soup-1

Thai Chicken & Rice Noodle Soup

Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup thinly sliced shallots, from 1-2 large shallots
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons Thai green curry paste
  • 4 cups low sodium chicken broth
  • 1 can (13.5 fl oz) coconut milk
  • 2 tablespoons fish sauce
  • 4 packed teaspoons light or dark brown sugar
  • 2 tablespoons fresh lime juice, from 1 lime
  • 1/2 teaspoon turmeric

For Serving

  • 4 oz thin rice noodles
  • 2 cups shredded cooked chicken, from a rotisserie chicken
  • Handful chopped fresh cilantro
  • 3 scallions, thinly sliced
  • Sriracha sauce
  • Lime wedges

Instructions

  1. 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 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, uncovered, for 5 minutes.
  2. Meanwhile, cook the rice noodles according to the package instructions.
  3. When ready to serve, taste the soup and adjust the seasoning. 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.
  4. Note: As the soup sits on the stove, some of the fat may rise to the surface. Feel free to skim it, if necessary. Otherwise, you can stir it back in.

Nutrition Information

Powered by Edamam

  • 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

Reviews & Comments

  • 5 stars

    I spent several weeks in Thailand and love the food and this is probably the best and closest homemade recipe I found.
    Tasted great easy to make. Thank you.

    - Thai Guy on January 17, 2017 Reply
  • This looks delicious! Coconut milk is high in saturated fat which is not good for my cholesterol. Is there something else I can use?

    - Gwynne on January 16, 2017 Reply
    • Hi Gwynne, you could try lite coconut milk if that would work for you. If not, you could try omitting it, but you may want to start off with a half as much curry paste, fish sauce and lime juice – then add more to taste. I worry a little that those flavors might be a bit too strong without the richness of the coconut milk to balance them out.

      - Jenn on January 17, 2017 Reply
  • 5 stars

    I made this today and it is outstanding. Really very little effort. I was wondering if it could be made ahead and frozen ( without the noodles ). I would serve this to company. Thanks for the great recipe!

    - Lisa on January 15, 2017 Reply
    • So glad you liked it. Unfortunately, I don’t think it would free well- sorry!

      - Jenn on January 15, 2017 Reply
  • 5 stars

    Would not change one thing about this recipe. My husband and I enjoyed this soup and will definitely make it again.

    - Linda on January 15, 2017 Reply
  • 5 stars

    Wow, so good! I added some red peppers and carrots cut into matchsticks just because. Love the green chili paste! This is going in my regular rotation, that’s for sure.

    - Devan on January 14, 2017 Reply
  • 5 stars

    Made this soup this week. It came together quickly and the WHOLE family loved it -and I have teenagers! Great flavor with just the right amount of curry and spice to appeal to everyone and rich without being too rich. The family even requested it be added to our regular rotation. Thanks for another great recipe.

    - Bobbie Hinton on January 14, 2017 Reply
  • 5 stars

    This was really really good—definitely though store the noodles and broth separately after serving as Jen recommends. I didn’t do that after we ate the first batch (just put it all together in the pot and into the fridge) and it was very ‘noodly’ but delicious, the next day. Wonderful winter soup and it is now in the rotation!

    - Sandy on January 14, 2017 Reply
  • 5 stars

    Rich and satisfying. Loved it!

    - Linda S on January 14, 2017 Reply
  • I’ve never used rice noodles before. Can I cook them, add them to the soup, and serve it later? I like to make most of my food ahead of time. I know this recipe will be great because I love every recipe I have tried of yours. Thank you so much. It is wonderful to have recipes that you know are foolproof!!

    - Linda S on January 13, 2017 Reply
    • Hi Linda, Yes, I think you could make this ahead, but I’d store the soup and the noodles separately in the fridge so that the noodles don’t soak up too much broth. Glad you like the recipes!

      - Jenn on January 13, 2017 Reply
  • 5 stars

    I made this last night, and I loved it! The next time I think I’ll make it with rice, instead of noodles, just because I’m not a fan of rice noodles. It is a delicious and easy recipe. Thank you for sharing!!

    - Teresa Tuttle on January 12, 2017 Reply
  • 5 stars

    I made this for my honey last night and he slurped it down, couldn’t eat it fast enough. He kept raving about it, over and over, and was still talking about it this morning so I gave him a bowl for breakfast. We know that the way to a man’s heart is through his happy tummy. I have to agree that this was a delicious soup with lots of Thai flavors.

    It was one of the best uses of a Costco rotisserie chicken ever. I even boiled the bones to make my own homemade chicken broth. I even had enough chicken for the soup as well as chicken-vegie wraps. The meal was very filling. I could not find green curry paste, even looked for it at a large international market, so I used red curry paste instead. I also added a thinly sliced Thai chili pepper for extra heat. Delicious!

    I like to experiment when cooking and may try shrimp or rockfish next time. I think these flavors would also work. I would give this recipe a 10 if there were more stars. Thanks for fantastic recipes!

    - Pam on January 12, 2017 Reply
  • 5 stars

    Hi Jenn – Love all your recipes! I was only able to find red curry paste (not green). Does this make a difference and what is the difference between red and green? Is red spicier? Is there a mild curry paste to try?

    - Alicia on January 12, 2017 Reply
    • Hi Alicia, Red curry paste would be fine here. And, while it varies by brand, red curry paste is generally not spicier than green; sometimes just the opposite. Hope you enjoy the soup!

      - Jenn on January 12, 2017 Reply
  • 5 stars

    This is to die for. My family are a huge Thai fans and this recipe is as good as anything we get at our favourite Thai restaurant. Thank you!!!!!

    - AMAZING! on January 11, 2017 Reply
  • 4 stars

    Yummy and better than carryout!

    - Kathy on January 11, 2017 Reply
  • 5 stars

    I found this soup recipe and made it today. It is AMAZING! I made it exactly as written and it is delicious. When people change this and that then rate the recipe, I don’t think that is a fair review, just my opinion. I found this to be a perfect blend of hot, sweet and spicy and will definitely be making again. Thank you :-)

    - Sue on January 11, 2017 Reply
  • 5 stars

    Fantastic soup! I followed the directions exactly and would not change a thing! Although, I prefer cayenne pepper to Sriracha for heat. Will definitely make this again…delicious!

    - Lovey H. on January 10, 2017 Reply
  • 5 stars

    My husband gobbled and slurped. Truly. It wasn’t pretty, but it is an accurate measure of how outstanding this recipe is.

    - Norah on January 10, 2017 Reply
    • LOL! Glad you and your husband enjoyed it :).

      - Jenn on January 11, 2017 Reply
  • 5 stars

    Made this today with leftover white meat turkey. My husband and I like dark meat and are always ending up wasting the leftover white meat. This worked wonderfully! The soup has a really full flavor and we particularly liked it after adding just a touch of Sambal Oelek . (I’m never sure exactly where to get “Sriacha sauce” so I just use some hot sauce I have on hand). This will definitely be a go to for a lighter night’s meal and to use up leftover poultry.

    - Pam K. on January 10, 2017 Reply
  • 5 stars

    I love this soup. I heighten the nutrition by adding one red pepper sliced, 1 c of halved sugar snap peas and 4 c loosely packed baby spinach. Great lunch and helps me diet in the new year!

    - Lori on January 10, 2017 Reply
  • 5 stars

    I don’t normally write reviews, but I loved this dish! It was easy to make and delicious.
    I used shrimp as the protein instead of chicken. I just threw it in there and let it simmer to cook. This soup felt velvety and soft in my mouth and was just right for a cold day. And my husband loved it too. Thanks so much!

    - Saliah on January 10, 2017 Reply
  • 5 stars

    This was so delicious! Can’t wait to make it again!

    - Ashley on January 9, 2017 Reply
  • Hello;
    I dislike cilantro. Would parsley be a good alternative?
    Thank you
    Gwen

    - Gwen on January 9, 2017 Reply
    • I think basil or mint would be good substitutes. Enjoy the soup!

      - Jenn on January 10, 2017 Reply
  • 5 stars

    I just finished a steaming bowl of this soup for lunch-perfect on a snowy afternoon! 5 stars, certainly, my only change would be to lessen the amount of fish sauce to 1 T instead of 2. It tasted a little strong for my taste. The flavors were nicely layered and nuanced. Thank you for another 5-star recipe!

    - Kathy Vukasovich on January 9, 2017 Reply
  • 5 stars

    Made this last night. I knew it would be wonderful because every recipe that I’ve made from the OUAC website has been great. This did not disappoint. I followed the recipe exactly with one exception: I used 3/4 t turmeric. The depth of flavors was outstanding and it’s easy and quick to make. Didn’t use hot sauce as it didn’t need it. Might try with shrimp at some point. Another excellent recipe!! Thank you!

    - Jan on January 9, 2017 Reply
  • If one would like to lessen the carb count, use spiraled zucchini or soy pasta (the angel hair would be best). It is available in grocery stores and most Asian markets.

    - Gary on January 9, 2017 Reply
  • Hi, I love your recipes! My husband hates fish, not an allergy just intense disgust. I don’t think he realizes a lot of he Thai soups we have from takeout probably have fish sauce in them. Is there a substitute? Thanks, Rebecca

    - Rebecca boyko on January 9, 2017 Reply
    • Hi Rebecca, So glad you like the recipes! I don’t think there’s any perfect substitute for fish sauce, but you can use soy sauce in its place; it will still be good- it just won’t have that distinct Thai flavor. If you try it this way, I’d love to know how it turns out!

      - Jenn on January 9, 2017 Reply
  • 5 stars

    I’ve made this recipe tonight and it was lovely!

    - Carla on January 8, 2017 Reply
  • 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

    - Brian on January 8, 2017 Reply
  • 5 stars

    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!

    - Maria on January 8, 2017 Reply
  • What could I use as a substitute to the fish sauce? Im allergic to all seafood.

    - Michelle on January 8, 2017 Reply
    • Hi Michelle, There really is no great substitute for fish sauce, but soy sauce might work here.

      - Jenn on January 8, 2017 Reply
      • 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.

        - Michelle on January 8, 2017 Reply
    • 5 stars

      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.

      - Amarie on January 8, 2017 Reply
  • Do you think this would freeze ok or would the texture be compromised?

    - Sadie on January 8, 2017 Reply
    • I don’t think this soup would freeze well, Sadie. Sorry!

      - Jenn on January 8, 2017 Reply
  • 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??

    - Sandra on January 8, 2017 Reply
    • 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!

      - Jenn on January 8, 2017 Reply
  • 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

    - Mary Munson on January 8, 2017 Reply
    • 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.

      - Jenn on January 9, 2017 Reply
      • Thanks much Jennifer.

        - Mary Munson on January 10, 2017 Reply
  • YAY Happy New Year been waiting for a new recipe! LOVE your site and your recipes!!! Happy New Year!!! :)

    - Judith on January 8, 2017 Reply
  • Sounds delicious! Could I omit the coconut milk or substitute it with anything else?

    - Nicole on January 8, 2017 Reply
    • 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 on January 9, 2017 Reply
  • 5 stars

    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.

    - Kerrie on January 7, 2017 Reply
    • Great tip, Kerri. Thanks, and glad you liked the soup!

      - Jenn on January 8, 2017 Reply
  • Happy New Year Jen! Was wondering if we could add something else or less noodles for a carb friendly version? Thanks!!

    - Sara on January 7, 2017 Reply
    • Sure, Sara – you could omit the noodles and add lots of veggies.

      - Jenn on January 7, 2017 Reply
    • 5 stars

      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!

      - Kelsey on January 9, 2017 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.