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Thai-Inspired Chicken & Rice Noodle Soup

Tested & Perfected Recipes Cookbook Recipe

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Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.

Thai chicken rice noodle soup

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.

“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

ingredients for thai chicken 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

sauteing shallots and ginger for thai chicken soup

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.

adding green curry paste for thai chicken soup

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 for thai chicken soup

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

cooking rice noodles for thai chicken soup

Let sit for a few minutes to soften.

cooking rice noodles for thai chicken soup

Then drain.

draining rice noodles for thai chicken soup

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

assembling bowl of thai chicken soup

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

thai chicken soup in serving bowl

“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.

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


  • 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


  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 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, 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.
  4. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
  5. Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

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

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.

See more recipes:


  • I was looking for a semi copy of a soup I love from Le Colonial in Houston. This hit the spot. Loved the flavors and the ease of this recipe. So quick and definitely a keeper. The only thing I added was a bit of chili oil at the end and some thinly sliced jalapeño peppers for heat. I may add veggies next time like others recommended. Thanks for saving me a trip into downtown Houston for soup!

    • — Kelli Williams on May 9, 2024
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  • Absolutely delicious. I used rice vermicelli and poached chicken breasts separately. Made according to recipe except added shredded purple cabbage and fresh spinach because I had on hand. I think adding vegetables is the right move. Definitely will make again. Thank you!

    • — Hillary W. on April 3, 2024
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  • Used homemade vegetable broth. Store did not have green curry paste so subbed red curry paste (pretty spicy). Overall a great recipe for a quick meal.

    • — Ann on March 30, 2024
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  • Another perfect dinner! Made this last night (with the five-star poached chicken recipe). This was so quick and delicious. Didn’t change one thing!

    • — JennyG on March 29, 2024
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  • This was SO good! I sliced up some Chinese cabbage and put it in- delicious! This will be going into the family dinner rotation! Thanks 🙏

    • — Meg on January 29, 2024
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  • This soup was absolutely fantastic! Didn’t change a thing.

    • — Robin B Moses on January 27, 2024
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  • Made this last evening with great success! A very easy recipe that came together so quickly! I added thinly sliced zucchini and mushrooms. So fresh and light and packed with flavor! This is going into regular rotation at my house.

    • — Greg Horesovsky on January 26, 2024
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  • This recipe is FAB! I used red curry and loved it but will try with green curry too. Only side note is that I would maybe double it next time for a family of 4. I also cooked raw chicken tenders in it as that’s all we had (which made the broth extra good), and cooked the noodles in the broth. 10/10 recommend. DELISH!

    • — Sarie on January 24, 2024
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  • Would this work with red curry vs green?

    • — P on January 11, 2024
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    • Sure, red curry will work just as well. Enjoy!

      • — Jenn on January 12, 2024
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      • Awful.

        • — Maria S on February 18, 2024
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      • Hi does this recipe call for seeetened or unsweetened coconut milk.

        • — Brunna on April 11, 2024
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        • Unsweetened. Enjoy!

          • — Jenn on April 12, 2024
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  • will not using Thai green curry paste but another brand change the flavor profile? /Store didn’t have Thai brand. I alway try to use same brand as showed on recipe. trying tonight

    • — shirley on January 8, 2024
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    • Hi Shirley, while the flavor can vary a bit from brand to brand, it should still taste very similar – hope you enjoy!

      • — Jenn on January 9, 2024
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  • Once again, an outstanding recipe! Delicious – ate 3 bowls of it! Made according to recipe with a couple of small changes. Added some red curry paste, maybe a tablespoon because we really like it and I poached chicken tender pieces in the soup when it was simmering and added some frozen green peas. The basic recipe is great, the only changes I would make going forward: double the shallots, add more vegs (maybe snow peas or some sauteed red pepper) and fewer noodles (maybe 1/2 as much) which I would break into smaller pieces before cooking – just my preferences. Make the soup as written, you won’t be disappointed. The green onions & Siracha at serving really make the dish. Thanks Jenn!

    • — Ellen on December 6, 2023
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  • Another question, I have Dynesty Bean Threads in my pantry, can they be used in place of rice noodles?

    • — Karen L. Calanchini on November 29, 2023
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    • Hi Karen, I’ve never cooked with them, but I just looked them up and I see they can be used in soups, so I think it’s worth a try. (I’d follow the cooking instructions on the package.)

      • — Jenn on November 30, 2023
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  • Hi Jen, this soup sounds amazing and I am going to make, but I am wondering what makes it so high in calories per serving? Thank you.

    • — Karen L. Calanchini on November 29, 2023
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    • Hi Karen, Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I originally plugged in the ingredients for this recipe, those were the results. I just double checked it and got the same numbers. The one thing that adds a fair amount of calories is the coconut milk. I did some quick math and see that it contributes 175 calories to each serving. Hope that clarifies!

      • — Jenn on November 30, 2023
      • Reply
  • I do not have rotisserie chicken. Is it better to fry, bake or poach the chicken breasts I have on hand . Do spices need to be added to the chicken.

    • — Joyce on November 28, 2023
    • Reply
    • Hi Joyce, I’d poach the chicken using this guidance. And feel free to season the chicken with a little salt and pepper. Hope you enjoy the soup!

      • — Jenn on November 28, 2023
      • Reply
  • Delicious! Hubby loved it. Thanks for another great recipe!
    Wondering how long I can save the soup. (without chicken or noodles). Thank you

    • — Peggy S on November 27, 2023
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    • The soup should keep well in the fridge for a few days and while I haven’t done it, I think you can get away with freezing the broth for up to 3 months. Glad you liked it!

      • — Jenn on November 28, 2023
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  • Followed recipe exactly & loved it. Didn’t have BBQ chicken around so I u’waved 2 bnls chicken thighs for 5′ high. Thank you.

    • — Richard on November 27, 2023
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  • Not a huge fan of green curry so could I substitute my favorite Thai red curry paste? This looks so yummy

    • — Madelyn Marsden on November 26, 2023
    • Reply
    • Sure – enjoy!

      • — Jenn on November 27, 2023
      • Reply
  • BEST SOUP EVER !!!!!! I’ve made it many, many times and it NEVER disappoints. Thank you for sharing such a great recipe. You’re the BEST!

    • — Debbie T-D on November 26, 2023
    • Reply
  • My husband made this yesterday and it is now my official favorite comfort food. Absolutely fantastic, deep, slightly spicy flavors that take the chill away immediately and satisfy. Love it.

    • — Lisa on November 26, 2023
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  • I just wolfed down a full bowl of this soup. All I can say is thank you so much for sharing this recipe. God bless you. It’s delicious. 10 out of 10. Only subs I made was I used 2 frozen chicken breasts. I cut super thin pieces and fan fried it till it’s no longer pink (ie not over cooked). Shrimp would also be another good choice. I loved it.

    • — Alex prunka on November 16, 2023
    • Reply
  • This was amazing!! I added mushrooms and bok choy. All 3 of my boys loved it, including my picky 6 year old, who rated it 10.9 out of 10 🤩

    • — Miriam Bridges on November 15, 2023
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  • Hi Jen,
    I can’t eat fish sauce (or oyster sauce) due to allergies. Are there suitable substitutes so that I can make this recipe and some of your others? Dying to try it!

    • — Wendy on November 8, 2023
    • Reply
    • Hi Wendy, you can use soy sauce in place fish sauce. It won’t have that authentic Thai taste, but it will still be good. Hope you enjoy!

      • — Jenn on November 8, 2023
      • Reply
  • Excellent! My husband wouldn’t stop telling me how great this recipe was.

    • — MKB on November 4, 2023
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  • The soup is fabulous! One of the best recipes on this website. I used 1tb less brown sugar and it was a perfect balance of tart from the lime and sweet for our taste, I also loved the green chili paste. I’ve used Thai red chili paste before but the green was a revelation. I’ll make this again and again.

    • — Maxine on October 15, 2023
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  • The night I made it I would have given it a 3 HOWEVER day 2 a 5! Allowing the flavors to meld for a night changed the flavor completely. It was a bit bland the first night but second so flavorful. I did add a handful of snow peas at the very end (2 minutes) and only enough for a serving so they would be crunchy. When heating up I did the same. Cilantro, scallions and a squirt of schiracha definitely are a huge component of flavor to this dish. Your recipes have never disappointed me and I search your site first when looking for new ideas. Thank you for such great food!

    • — Amy on October 12, 2023
    • Reply
  • Jen, you have so many great recipes, but this one is truly superb! A wonderful melding of flavors, and it tastes truly authentic as Thai cuisine. I skipped the supermarket rotisserie chicken, and instead cut up a few boneless chicken tenders into small pieces and simmered them for the five minutes that the stock was simmering, which worked really well. My wife, a former restaurant reviewer, used words like “amazing” and “delicious,” so I knew I had a real winner.

    One question: My adult daughter is vegan. Do you think this would work using vegetable stock and substituting tofu for the chicken? If so, what type of tofu would be best?

    • — Jeff on October 12, 2023
    • Reply
    • So glad this was a hit and that your very discerning wife gave it a thumbs up! I’ve never cooked with tofu, so I don’t have a lot of wisdom to share, but another vegetarian reader commented that she replaced the chicken with seitan/tofu/edamame and enjoyed it. This would also be nice with mushrooms, sliced bell peppers, and/or carrots. Hope that helps!

      • — Jenn on October 16, 2023
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      • I especially like Asian food with tofu, so I used tofu in this recipe, and it’s delicious!!! (And I’m not a vegetarian!)

        • — Melissa on January 6, 2024
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  • Can’t believe I have never commented on this delicious soup! I have made it several times, once for lunch with company, and it is always a hit. Quick and easy to make which is a big plus for me. I have used our supermarket’s shredded chicken and my own poached chicken; have used ordinary chicken broth and chicken bone broth; have used oyster sauce and soy sauce (depends what I have on hand); yellow onions and shallots – it is always good. As written the recipe is enough for 2 meals for my husband and I so I get a day off cooking when I make it (bonus!). Thank you, Jenn

    • — Cindy on September 24, 2023
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  • Absolutely exquisite. We all loved the melding of flavors and the comforting nature of the broth. I did add carrots and would do that or spinach next time. A definite keeper!

    • — Erika on September 14, 2023
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  • I’m confused about the amount of noodles. 4oz seemed way too little for 4 servings. When I cook pasta or other noodles, I generally measure around 3-4oz per person. For 4 servings I would use at least 12oz of noodles. Maybe I’m missing something. We used rice vermicelli noodles. Anyway, the flavors and everything else about the recipe were great!

    • — jen on September 13, 2023
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  • Absolutely beautiful soup. Really enjoyed it. I doubled the recipe and made batches for lunches too.

    • — Julie on August 15, 2023
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  • Delicious soup, delightful! Thank you

    • — Jill C on July 20, 2023
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  • I can’t use Turmeric is there something else I can substitute or would it be ok
    to just leave it out without losing any of the taste of the soup.

    • — sidney hubbard on May 10, 2023
    • Reply
    • Hi Sidney, you can omit the turmeric. It will still be tasty!

      • — Jenn on May 11, 2023
      • Reply
  • Sooooo delish! AND super easy to make!!! Followed to a T and my whole family loved it.

    • — Tara on April 28, 2023
    • Reply
  • 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. I love to make it when I have some leftover rotisserie chicken and sometimes I add cubed medium tofu or tomato halves as well. My kids don’t eat spicy so I don’t use as much green curry paste, but it still has an excellent flavor.

    • — Kay on April 23, 2023
    • Reply
  • So delicious, I used konjac noodles and brown monkfruit sweetener

    • — Wanda on March 12, 2023
    • Reply
  • Made this last night and it was delicious. My daughter said it was restaurant quality. Thank you for another fabulous receipe.

    • — Sherry C on January 31, 2023
    • Reply
  • It took me a while to try this recipe out since the combination of ingredients sounded so different to me—like a pho, curry, chicken noodle soup combo. I now realize that I have been completely missing out! I’ve made this soup twice in the past month and each time my entire family slurps it up. My young kids can be picky (and my husband and them usually don’t even like soup), but they all love THIS soup. Thanks, Jenn, for another great recipe!

    • — Connie M on January 3, 2023
    • Reply
  • I’ve been eyeing this recipe for a long time and finally got around to making it on a cold and rainy December day. It is fabulous – quick and easy to make with flavors that combine incredibly well! I’ll definitely be making it again, both as the soup described in the recipe and as a broth to spoon over rice and vegetables. One word of caution – depending upon the brand of green curry paste that you use, you may need to use a bit more or less got achieve the flavor and level of spiciness that you desire.

    Once again, thank you Jenn! I love that I can count on your delicious and well tested recipes.

    • — Pam on December 22, 2022
    • Reply
  • I have made this soup so many times and LOVE it, summer or winter. IF you follow Jenn’s “perfected” recipe exactly, it is super easy. I’ve never served it to anyone who hasn’t LOVED it as well and I get many requests for the recipe. That’s when I wax on about how Jenn Segal’s recipes are the BEST and that she doesn’t get those 5 star reviews for nothing!

    Another great thing about this one is the versatility of it. If you don’t want carbs, or want to make it vegetarian, substitute the rice noodles for Zoodles and/or Julienned Yellow squash. If the store is sold out of roasted Chicken, I will substitute thinly sliced fresh Mushrooms, chiffonade of baby spinach (stacked, rolled and sliced), broccoli florets or whatever suits me. Just throw all that in and let it simmer for a small amount of time. 5 mins. However, I NEVER mess with the main base of the soup and the spices.

    • — Tissa on December 13, 2022
    • Reply

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