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.
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, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and 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.
You may also like
- Thai-Style Butternut Squash Soup with Coconut Milk
- Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce
- Thai Minced Chicken Lettuce Cups
- Vietnamese Shredded Chicken Salad
- Thai-Style Pork Fried Rice
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
- 2 tablespoons Thai green curry paste
- 4 cups low sodium chicken broth
- 1 (13.5 oz) can 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: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Pair with
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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Comments
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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!
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.
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.