Thai-Style Chicken Noodle Soup
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Rotisserie chicken, rice noodles, coconut milk, and green curry paste come together in this fragrant, comforting soup that’s perfect for chilly nights or whenever you’re craving something cozy.
This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. Better yet, it’s made with rotisserie chicken and a handful of Thai pantry staples, so it’s almost instant gratification.
Whether I’m feeling under the weather or just craving something warm and comforting, there’s nothing like a bowl of chicken noodle soup, and this is one of my renditions. Just be sure to keep the rice noodles separate from the soup until you’re ready to serve. If they’re added too soon, they’ll continue to cook in the broth.
“A wonderful melding of flavors…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 Thai-Style Chicken Noodle Soup
- Shallots, ginger & green curry paste: The flavor base—shallots and ginger add aromatic depth, while green curry paste brings the soup’s signature Thai flavor with just the right amount of heat. You can find curry paste in the Asian section of most supermarkets.
- Chicken broth, coconut milk, fish sauce, brown sugar, lime juice & turmeric: These create a rich, well-balanced broth—savory from the stock and fish sauce, creamy from the coconut milk, lightly sweetened with brown sugar, brightened with lime, and finished with the warm color and earthy flavor of turmeric.
- Rice noodles & chicken: Thin noodles soak up the flavorful broth, while shredded rotisserie chicken adds protein with no extra effort.
- Fresh cilantro, scallions, Sriracha & lime: The finishing touches—cilantro and scallions for freshness, Sriracha for heat, and lime for a final pop of brightness at the end.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1. Cook the aromatics. Heat the oil over medium-low heat in a medium soup pot or Dutch oven. Add the shallots and ginger and cook, stirring often, until softened, 3 to 5 minutes. Stir in the green curry paste and cook for 1 minute more.
Step 2. Build the broth. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to a gentle simmer and let cook for 5 minutes.
Step 3. Cook the noodles. Drop the rice noodles into boiling water and let sit for a few minutes until softened. Once tender, drain well and set aside.
Pro Tip: Follow the cooking instructions on the package, but keep in mind that rice noodles soften fast, so don’t wander away.
Step 4. Assemble the bowls. Divide the noodles and chicken among serving bowls, then ladle the hot broth over top.
Step 5: Serve. Sprinkle with cilantro and scallions, and serve with Sriracha and lime wedges.
Pro Tip: To make it fun for your family, treat the toppings like a build-your-own soup bar. Set out the cilantro, scallions, Sriracha, and lime wedges so everyone can adjust their portions to taste.
Topping & Add-In Inspiration
This soup is endlessly customizable—here are a few tasty add-ins and toppings to mix and match depending on what you’ve got on hand.
- Baby spinach or bok choy (add to the soup at the very end; both wilt quickly)
- Additional fresh herbs like mint or Thai basil
- Sliced chili peppers
- Bean sprouts
More Thai-Style Recipes to Bring To The Table
Thai-Style Chicken Noodle Soup
Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots, from 1 to 2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-in (2.5-cm) 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 teaspoons (packed) 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.
Notes
- Check out some easy guidance on how to peel, grate, and chop fresh ginger.
- As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Nutrition Information
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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This was so good!!! And so easy to put together! I think it would be great with tofu instead of the chicken. We also added just a touch of Asian chili-garlic sauce to give it a kick! Going into our meal rotation!
Would it be possible to freeze the broth only?
Sure!
This recipe has been a staple to our kitchen for a couple of years. It’s so simple yet so rich in flavor . The broth is delicious. My husband and I started the Keto / low carb lifestyle since mid 2019. I love that we can still do this recipe, the only thing we substitute now is the sugar (we use monkfruit) and the noodles (we make our own keto friendly noodles). Soo delicious
Oh my gosh I just love this soup. I just made it for the second time. It’s probably in my top five favorite recipes EVER. So delicious!
My family and I love this recipe. I usually struggle to find all the ingredients for Thai recipes at our local store but everything on this list was easy to find and it turned out great! Thanks so much for sharing!!
Best recipe ever! I make this once a week, always delish!
I have a jar of Thai red curry in the pantry… would that make it taste a lot different than green? If so, I’ll go back to the store and grab green. I’m excited to try this! I have been a follower for years!
So glad you like the recipes, Laur! 🙂
While green and red curry paste have a slightly different flavor, they are generally interchangeable in recipes so save a trip to the store. Hope you enjoy!
Hi Laur! Would love to know how the recipe went with red curry paste!
~P
Made this last night and it was amazing…a definite keeper along with every other recipe I have tried from Jenn. Very easy to follow, however strongly suggest getting everything prepped before you start cooking as it cooks pretty quickly. **TIP** Jenn has a great guide on how to handle ginger root (just use search bar). Only alteration and not ever a big one was added chicken to the soup to let it absorb some more of the flavor and also rewarm it since it was cooked earlier in day. Thank you for all the time you invest in providing us with easy, flavorful, and healthy cook at home meals!
Made this soup and it was heavenly. The broth is so good. A definite comfort food. Thank you so much for sharing this recipe. It will now be a staple in my home.
This was quite good! I doubled the recipe and took all the meat off a rotisserie chicken from the grocery store and just tossed it in for a few minutes at the end rather than putting it in bowls at serving. This way I can have left-overs ready to go. I also had this with rice as leftovers, and the consistency is thick enough in my opinion to eat it that way, like a regular curry. I’ll definitely make this again.
Wow! This a delicious soup! It is the first time I have ever made anything Thai. I was a little nervous when I saw HOT on the the Green Curry Paste jar. I followed the recipe exactly and it was soooo good! Both my husband and I love it! I love all the recipes I have tried, Jenn. I also purchased your cookbook which I don’t usually do. Thank you, Jenn! BTW – I plan on making your Focaccia bread, make ahead mashed potatoes and the Pumpkin cheesecake for Thanksgiving this year.
Glad you enjoyed the soup (and hope you enjoy all the Thanksgiving dishes)! 🙂