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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I ABSOLUTELY LOOOVE this soup!!!
I have made it so many times and also for a friend and my mom. My mom went to the store immediately after and got the ingredients to make it herself!
Such an easy meal too! This is one of Maaany recipes that I love and honestly Jenns recipes have changed my life in the kitchen. My husband has been thrilled because I cook WAY more now and the meals are actually delicious!!! I have made several of the desserts too and have all turned out great!!! Ive brought the rice krispy treats to parties and have gotten people asking for the recipe! I’m so grateful I fell upon this website a year ago! Thanks so much Jenn Segal!!!
Delicious and satisfying soup!! My family loves this soup. I like the fact that I feel like I’m making something on the healthy side and I love the “kick” in the flavor.
For me it does mean a trip to the store to purchase some of the ingredients, but its well worth the effort.
I admit we don’t add the fish sauce. The first time I made the soup we couldn’t find one we felt was good quality and the soup was still delicious, so now we opt to not put it in.
I always appreciate recipes that use rotisserie chicken. I don’t worry that the chicken is going to come out dry and tough and it saves so much time!!
This really is easy to make. Once the rice noodles are cooked we add all of them to the soup pot for a one pot meal.
This recipe is a staple in my recipe box! Thank you for sharing it Jenn.
Easy and delicious, comforting soup. I use a lot of cilantro, because I love it as a dominant flavor. Have made this several times, and it never fails to please!
Hi Jenn:
Have made lots of your wonderful recipes, but never figured out how to leave a review until today. This soup is bursting with flavors and so delicious! Definitely deserves 5 stars.
This soup is fabulous—especially when you are craving comfort and Thai flavors! Absolutely delicious!
One of my favorites! I made this about once a month now. It is so tangy and delicious. FYI I made the mistake once of buying non canned coconut milk (in the rectangular Tetra pack) and there was a big difference so stick to the canned milk like she says!
Loved this easy to prepare soup with it’s bright, fresh flavor! I used only 1 Tbsp. of the fish sauce because we have to follow a low sodium diet. It was absolutely delicious and I will make again and again!
I’ve tried several thai chicken soups and this is by far the best one I’ve had. We use red curry as neither of us tolerate spicy foods very well. Love how quickly it comes together. I’ve shared it many times.
This Thai chicken soup is easy and delicious. I have a picky husband and he loves it so much he offered to go shopping for more thin noodles that I tend to have trouble finding! This has been added to our monthly rotation. It’s the ultimate comfort food! 😋
I was careful not to add noodles until we were ready to eat and only in serving bowl. It was just as delicious a few days later when we finished the leftovers. Also I tend to use ginger that’s already a paste and it worked out great.
I have recommended Jenn’s recipes so many times. I always love her recipes and absolutely trust them to be a success.
This soup is amazing! I decided to be adventurous and made my own green curry paste as well this time. Well worth it! Once you have all your ingredients, this is super easy to throw together for a nice, comforting meal at home. I used the prepackaged roast chicken from Costco and threw it in with the soup at the last minute to warm it up. We definitely have leftovers, so when we heat it up, we either serve it with noodles, rice, or just by itself!