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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Absolutely beautiful soup. Really enjoyed it. I doubled the recipe and made batches for lunches too.
Delicious soup, delightful! Thank you
I can’t use Turmeric is there something else I can substitute or would it be ok
to just leave it out without losing any of the taste of the soup.
Hi Sidney, you can omit the turmeric. It will still be tasty!
Sooooo delish! AND super easy to make!!! Followed to a T and my whole family loved it.
Thank you for an excellent recipe. This is one of those great under 30 minute dinners when I’m in a pinch but want a satisfying restaurant-quality soup without going out. I love to make it when I have some leftover rotisserie chicken and sometimes I add cubed medium tofu or tomato halves as well. My kids don’t eat spicy so I don’t use as much green curry paste, but it still has an excellent flavor.
So delicious, I used konjac noodles and brown monkfruit sweetener
Made this last night and it was delicious. My daughter said it was restaurant quality. Thank you for another fabulous receipe.
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.