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Thai Chicken & Rice Noodle Soup

5 stars based on 65 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

    This was so yummy! My husband had seconds and was eyeing for thirds. It was pretty easy to put together since I had roasted a full bone-in chicken breasts the night before. I used pad thai rice noodles since I had those on hand. PERFECT weekday meal on a cold day!

    - Oak on February 21, 2017 Reply
  • 5 stars

    This is absolutely amazing. My mother makes a red curry soup dish that’s very similar to your recipe but my mother’s recipe takes a lot longer to make. I love easy, quick dinners that are full of flavors. Thanks for sharing this delicious recipe. It was a hit with friends this past Sunday. :)

    - Catherine Latsombath on February 20, 2017 Reply
  • Hi Jen,
    Made this recipe for saturday easy dinner. Loved it, shared it with some collegues from work and they are enthusiasts too. Your recipes are getting more and more international :-)

    Thank you so much for this and a lot of other recipes too. Kudos from the Netherlands.

    - Herbert van de Water on February 20, 2017 Reply
  • 5 stars

    This soup is amazing. My husband loved it. I omitted the fish sauce to cut down a little on the sodium and the taste was still great. Using rotisserie chicken makes this a filling but quick recipe. Thank you!

    - Vanessa on February 19, 2017 Reply
  • 5 stars

    What an easy weeknight recipe that will be used again! I did substitute the same amount of shrimp (raw, peeled, and deveined) for the chicken and added three cups of chopped kale for the last three minutes of simmering and it was perfect. It was spicy enough that we did not need the sriracha. Thanks for a wonderful recipe!
    With the leftover green curry paste, I added some mayonnaise, sour cream, and lime juice to use as a dressing on tomorrow night’s dinner.

    - IslandChef on February 16, 2017 Reply
  • This is probably my favorite soup ever! The taste is fresh, comforting and simply delicious a complete meal in a bowl. This will be my new winter staple for a fast soup on a cold day. Thank you!

    - Jaye on February 15, 2017 Reply
  • 5 stars

    The broth for this is awesome! I made it Jenn’s way and added a bunch of veggies (bell pepper, broccoli, edamame, onion) because I didn’t have chicken.

    - Lauren on February 15, 2017 Reply
  • 5 stars

    My familyLOVED this soup! Super easy and quick to make. Great flavor. It could be easily modified to a vegetarian version, which would be good also. Can’t wait to make it again.

    - Beth on February 15, 2017 Reply
  • 5 stars

    We LOVED this soup and it is so quick & easy! I followed the recipe exactly and added more lime juice at the end. We like spicy so we used quite a bit of Sriracha sauce. Have made it twice and will make it many more times!

    - Maryalice on February 14, 2017 Reply
  • 5 stars

    Love this soup! Easy and delicious. Ingredients were easily found.

    - Rachel on February 14, 2017 Reply
  • Hi Jenn:
    I can’t wait to try this soup, but I haven’t been able to find shallots in my country.
    What do you recommend as a good substitute?

    - Anna on February 14, 2017 Reply
    • You could use sweet yellow onion in place of the shallots. Enjoy the soup!

      - Jenn on February 14, 2017 Reply
  • 5 stars

    We had this for dinner last night and my husband said it was better then the one he’s enjoyed for years at our favorite Thai restaurant. Adding the rice noodles to the bowl and not into the broth directly is such a smart idea so the broth is not quickly absorbed. I love recipes like this that are a one bowl meal. Hope to see more

    - Debbie C on February 14, 2017 Reply
  • 5 stars

    The ingredients in this soup blend beautifully to give authentic Thai flavors, color and of course a nice heat. I used my own chicken stock which adds a little more depth as well. I will make this soup often, thank you for sharing it with us!

    - Lorna S on February 14, 2017 Reply
  • 4 stars

    This was a delicious soup. I’m generally don’t like to use a full amount of hot sauce, but with this recipe, it’s exactly what it needs. I think it’s essential in the overall flavor of the soup.

    - Becky Holley on February 14, 2017 Reply
  • 5 stars

    This soup was superb! Will definitely make again!!!!

    - Lynne Marsh on February 14, 2017 Reply
  • 4 stars

    I tried this recipe over our snowy weekend. I enjoyed it but I think I would try it without the lime next time. My husband liked it so much he went back for seconds which is always a good indicator of deliciousness.

    - Jan Weston on February 14, 2017 Reply
  • 5 stars

    Hello Jenn!

    Would like to try this soup because we are all congested this winter. However, I have little kiddos who can’t handle heat. Can I omit or sub the green curry paste?

    - Elaine on February 13, 2017 Reply
    • Hi Elaine, This soup gets most of its flavor from the green curry paste so I wouldn’t omit it – maybe use half?

      - Jenn on February 13, 2017 Reply
      • 5 stars

        Thank you so much for taking the time to reply. Will try with half and see what they think. Otherwise, the soup is all mine!!

        - Elaine on February 14, 2017 Reply
  • 5 stars

    My husband and I have made this twice (in 2 weeks) and it is SO delicious! Not to mention super easy. We used rotisserie chicken the first time and baked our own the next – both methods tasted great. Also, the second time around we used lite coconut milk – it worked well but you could tell it was missing a little something. :) Will make again for sure!

    - Kelly B on February 13, 2017 Reply
  • 5 stars

    Absolutely loved the Thai chicken noodle soup.I will be tripling the recipe to take to a work luncheon where I know everyone will love it.I cooked my own seasoned chicken vs deli chicken.I have also made a # of the recipes and been thrilled with them all.Thank you so much for this wonderful website!
    Jay

    - Jay Cahill on February 12, 2017 Reply
  • 5 stars

    Perfect in every way! My husband and I both loved it! So easy, and so satisfying. A bit exotic, yet, simple to assemble.

    - Terry on February 12, 2017 Reply
  • 5 stars

    Made this today and it was absolutely delicious and so easy to make

    - Maud Gonne on February 11, 2017 Reply
  • 5 stars

    Made this for dinner tonight as my husband has a terrible cold and thought this would really help him feel better! I baked some chicken breasts for this and made my rice noodles in a bowl by pouring boiling water over them. I used no sodium chicken broth and regular coconut milk. Oh my!!!! This soup was easy, and delicious. Layers of good flavors and just a beautiful presentation in a bowl! This will be a repeater for sure. Will make sure I always have the ingredients on hand! Besides being easy and tasting awesome, my husband said he thinks it definitely made him feel better! Great winter cure all!

    - Karen T on February 11, 2017 Reply
  • I just made this soup and it is amazing! My stepdaughter has a very refined palate and she said I need this recipe immediately! I will be making this often! I made it exactly as stated in the recipe.

    - Cindy on February 11, 2017 Reply
  • 5 stars

    This is the perfect soup – so comforting and flavorful! It kicks up that basic chicken noodle soup! Ive made it a few times, and added fresh veggies….depending what was in the frig – carrots, fresh spinach, kale…and it was delicious!

    Funny story – that may help some??? I poured in a can of Cream of Coconut by mistake (very sweet and used in piña coladas) instead of Coconut Milk!! Had to throw all down disposal!!

    - Michele on February 11, 2017 Reply
  • 4 stars

    I made this last night. It was good but not great. The flavors were a little overwhelming and sharp… I put the broth in the fridge and had leftovers tonight. I added 1/2 tsp of sambal oelek. The flavors had definitely blended and it was delicious. Some things just taste better the next day. I’d definitely make again, perhaps adding some baby Bella mushrooms and maybe some bean sprouts or some other veggie.

    - Eve on February 10, 2017 Reply
  • 5 stars

    Loved it! Made this with brown rice mai fun and it was so yummy! My husband, who is not a big soup lover, thought this was great and even talked about ways to change it up for the next time like adding shrimp or edamame beans. A definite do-over in our house!

    - Laura W on February 9, 2017 Reply
  • 5 stars

    Excellent recipe. I’ve made it three times in the past two weeks – the first time with chicken, the second and third times with shrimp and tofu. I love chicken, but the shrimp and tofu versions were even better. I also added a bit more chicken broth and noodles. A very filling and utterly delicious one bowl meal.

    - Margie on February 4, 2017 Reply
  • 5 stars

    I made this and it was very easy and absolutely delicious, the next day the flavor is especially wonderful! Thanks for the great recipe!

    - Nancy on February 3, 2017 Reply
  • 5 stars

    Absolutely delicious! All 3 of my boys ranging from ages 11-17 loved this soup! I was requested to make it for the second time a week later! Love your website!

    - Firoza on February 2, 2017 Reply
  • 5 stars

    What a wonderful soup! I loved that it was so simple and quick to make yet had great flavor. I know I will be making this often. I rinsed the noodles as in the photos, but didn’t see it mentioned in the recipe. Guessing it probably doesn’t have a huge impact either way. Thank you for another delicious recipe!

    - Grace on January 29, 2017 Reply
  • 5 stars

    Made this the other night and it was just fantastic. As a California transplant to the South I miss great Thai food. This gave us a fix.

    - Sherie on January 29, 2017 Reply
  • 5 stars

    DELICIOUS!!! I should have doubled the recipe. My son and his girlfriend gobbled it up (should I say “slurped it down”?), and my husband and I only had one bowl apiece before it was gone. No more left for anyone else. The cilantro and scallions on top are perfect! Thank you for another delicious, easy recipe, Jenn.

    - Marie-Jeanne on January 27, 2017 Reply
  • 5 stars

    Love, love love this soup! Simple and yummy. Using rotisserie chicken really tastes so good, amazing. I was thinking about adding some bok choy and also lemon grass. Could you help me with the best way to incorporate that in the recipe?

    - Marcia on January 26, 2017 Reply
    • Hi Marcia, glad you liked it! If you’d like to add bok choy and lemongrass, I’d put them in when you add the broth and simmer. (Lemongrass is pretty woody, so make sure to remove it before serving the soup.) Also, go lightly on the lemongrass as the curry paste already has some of that flavor in it.

      - Jenn on January 27, 2017 Reply
      • 5 stars

        Thanks Jenn, I will try that!

        - Marcia on January 30, 2017 Reply
  • 5 stars

    This soup was so easy to make and so delicious. I didn’t add fish sauce because I didn’t have it and it was tasty anyway. I added sauteed shitake mushrooms. Will make it again for company now that I know how good it is. .

    - Diane on January 25, 2017 Reply
  • My family hates fish sauce. What can I substitute? Thanks.

    - K Heli on January 24, 2017 Reply
    • Hi K, Unfortunately, there’s a perfect substitute for fish sauce, but you can use soy sauce instead. It will still be good- it just won’t have that distinct Thai flavor.

      - Jenn on January 24, 2017 Reply
  • 5 stars

    Wow this soup was amazing. So easy and delicious! Nice to have some exotic soup in the dead of winter. 😄

    - Daniella on January 23, 2017 Reply
  • 5 stars

    This was amazing! I tried this out this past weekend and everyone loved it. I was told this tasted better than the local Thai spot!

    One thing I found out the hard way is that rice noodles absorb a lot of moisture so don’t be lazy like me and try to dump all of the noodles into the broth in the end when you’re getting ready to store the soup. You’ll come back to a container full of noodles!

    - Kiara on January 23, 2017 Reply
  • 4 stars

    Is this soup supposed to be thick?

    - Nicolasa Revolorio on January 19, 2017 Reply
    • Hi Nicolasa, The broth itself is not thick. It has the chicken and noodles in it to add a lot of texture, but the liquid is not very thick.

      - Jenn on January 20, 2017 Reply
  • 5 stars

    Another awesome recipe ! My family loved it. I used some leftover rotisserie chicken, but didn’t feel it was enough, so I added some cubed tofu. It went wonderfully with the broth.

    - Clare on January 18, 2017 Reply
  • 5 stars

    So yummy. Made for my teen daughters last night exactly as written & they loved it. Don’t forget the extra lime with scallions & cilantro garnish–also the Sriracha puts it over the top. Easy weeknight soup-thanks!

    - Jill on January 18, 2017 Reply
  • 5 stars

    This recipe is the bomb. So much flavor beware when buying noodles make sure to buy thin noodles. Going to try some shrimp next time. Thank you sooo much for sharing this recipe. Definitely a keeper.

    - Tina Bayless on January 18, 2017 Reply
  • 5 stars

    You posted this recipe on Instagram and I knew it had to be my next recipe to try! I made this tonight and loved that it was so simple and quick. My husband said to add it to our rotation. Can’t wait for leftovers tomorrow. Thanks for another awesome recipe!

    - Laura McCaskill on January 17, 2017 Reply
  • 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
    • I’m back to report that I tried this again last night but substituted shrimp for the chicken. I had extra large shrimp that I shelled and cut into 4 pieces each. Then I poached the shrimp in the soup for 5 minutes while I cooked the rice noodles. It was delicious. My honey also had some leftover soup for breakfast today.

      I also served this with your Thai Cucumber Salad with Peanuts which had lots of flavor and was a big hit.

      Today I had some of the soup over leftover rice for my lunch.

      - Pam on January 26, 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
      • Jen, I have red curry paste. Can I use that instead? Thank you!

        - Ruthie on February 20, 2017 Reply
        • Sure Ruthie, that will work here. Enjoy!

          - Jenn on February 20, 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

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