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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.
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.
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-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
- 1/2 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
- 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, 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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Reviews & Comments
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Utterly delicious and super simple to make…. My husband and were fighting for the last drop.
Delicious and easy! I added mushrooms, sautéing them with the shallots. Will make this many times. Would be good with Thai spring rolls or satay.
Delicious! Will make this soup again for friends and family.
This is a fab soup with a fragrant broth. I’ll be making it again.
I had to substitute a red curry paste (only one tablespoon). I also added galanga root and lime leaves I had on hand (removed them before serving).
I substituted Queen Siam Thai basil from my garden for the cilantro. Love Thai Basil if you can find it.
WOW! If you love Thai food, be sure to try this recipe. It’s a winner.
I only have light brown sugar. Will it be okay to use that instead?
Sure – hope you enjoy!
So good!!! I added some veggies as others suggested… one of my husband’s favorite dinners.
Your recipes are the best. I am 85 years old, went all through the Julia Child era, the Silver Palate era, and you are now my very favorite.
This soup is soooo good. I have one daughter who does not eat meat or chicken but does eat fish and seafood. Would this recipe work with shrimp?
Hi Nancy, I’m incredibly flattered that I’m your favorite considering you’ve cooked from the likes of Julia Child! 💗
Yes, I think the soup would work nicely with shrimp. Hope your daughter enjoys!
I make this soup every other week – it is truly that good! I had been using another recipe in the past that was much more involved and nowhere near as flavorful. The only change I make is to use oyster sauce instead of brown sugar and a different curry paste. My husband and I love spice so I use Patak’s Hot Curry Paste and slice a Thai chili pepper or two into each bowl. I’ve since made many other outstanding recipes from this site. Baked Ziti, Breakfast Burritos, Chicken and Quinoa Burrito Bowls, and Grilled Shrimp Tacos with Avocado Salsa are some of the others I would highly recommend.