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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We are definitely using this recipe bi-monthly at least! We also add other Thai-inspired veggies (zucchini, yam, and carrots). We use swerve brown “sugar “ and sweet potato glass noodles to make it paleo. Great recipe and so happy to have Once Upon A Chef to refer to!
We really like this a lot. It will become a regular at our house!!!
I’ve made this a few times now and I can’t get over how delicious the broth is. It comes together quickly and I love how cozy it is. It’s on my dinner rotation 🙂
Another winner. Spicy, gingery, smooth, and SO SIMPLE! Perfect for a slushy, soggy day! I have made at least 20 recipes from this site, and all have turned out amazing. I recommend it to all my friends. Thanks so much!
OUTSTANDING!!!. This has got to be in my top 3 soups of all time. It has such a unique combination of flavors that really work. The only thing I did differently was to break up the rice noodles so they didn’t slide off the soup. I really can’t say enough great things about this recipe. Don’t skip the cilantro, scallions and hot sauce.
Loved the thai chicken soup with rice noodles!! We always enjoy cooking jen’s recipes because the ingredient lists and techniques aren’t too involved or technical, but the results are always amazing!!
The step by step photo instructions eliminate any questions or confusion. We decided to substitute rice for the noodles, because we had that on hand in our pantry. We also added fresh mushrooms and asparagus for an extra portion of veg. It was a delicious meal, that was even better for lunch the next day! The flavors really developed and intensified!! i love heat, so i spiced mine up with a healthy dose of sriracha & a squeeze of fresh lime.
This recipe will become one of my go-to’s for a simple after work specialty!
So delicious and easy! I can’t count how many times I’ve made this soup. It’s on a regular rotation in our household!!
I have made the multiple times and it is yummy each time and has lead me to other curry based recipes to try on this site. I like how easy it is to make, the curry type is my favorite and I really like how you can tell us to freeze the recipes because I cook for 1 and this always allows me to have left overs when I want them.
Our kids are living with us during this pandemic and knowing that we all love Thai food, I decided to try this soup. Not only was it easy to make but it was a huge hit! Really delicious and great on a cold winter night. I’ve made it a few more times since then as well. I’ve also made several of Jenn’s other recipes this year and haven’t come across one that I (and my family) haven’t liked!
I have made this soup several times, since my family has requested it regularly since I made it the first time. It is pretty easy and quick to make and I usually have all ingredients on hand. It is another delicious way to use a rotisserie chicken and a real crowd pleaser. I let the family assemble their bowl themselves and that’s a fun feature. The first time I made it I had a different brand of rice noodles than is shown in the picture, and they were thicker than the Thai Kitchen brand so I bought a multipack of the pictured variety on Amazon. I really prefer them and just soak them quickly in very hot water and then drain when having leftovers (if there are any). Love the Sriracha sauce pop at the end! Thank you Jen for this great recipe.