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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will not using Thai green curry paste but another brand change the flavor profile? /Store didn’t have Thai brand. I alway try to use same brand as showed on recipe. trying tonight
Hi Shirley, while the flavor can vary a bit from brand to brand, it should still taste very similar – hope you enjoy!
Once again, an outstanding recipe! Delicious – ate 3 bowls of it! Made according to recipe with a couple of small changes. Added some red curry paste, maybe a tablespoon because we really like it and I poached chicken tender pieces in the soup when it was simmering and added some frozen green peas. The basic recipe is great, the only changes I would make going forward: double the shallots, add more vegs (maybe snow peas or some sauteed red pepper) and fewer noodles (maybe 1/2 as much) which I would break into smaller pieces before cooking – just my preferences. Make the soup as written, you won’t be disappointed. The green onions & Siracha at serving really make the dish. Thanks Jenn!
Another question, I have Dynesty Bean Threads in my pantry, can they be used in place of rice noodles?
Hi Karen, I’ve never cooked with them, but I just looked them up and I see they can be used in soups, so I think it’s worth a try. (I’d follow the cooking instructions on the package.)
Hi Jen, this soup sounds amazing and I am going to make, but I am wondering what makes it so high in calories per serving? Thank you.
Hi Karen, Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I originally plugged in the ingredients for this recipe, those were the results. I just double checked it and got the same numbers. The one thing that adds a fair amount of calories is the coconut milk. I did some quick math and see that it contributes 175 calories to each serving. Hope that clarifies!
I do not have rotisserie chicken. Is it better to fry, bake or poach the chicken breasts I have on hand . Do spices need to be added to the chicken.
Hi Joyce, I’d poach the chicken using this guidance. And feel free to season the chicken with a little salt and pepper. Hope you enjoy the soup!
Delicious! Hubby loved it. Thanks for another great recipe!
Wondering how long I can save the soup. (without chicken or noodles). Thank you
The soup should keep well in the fridge for a few days and while I haven’t done it, I think you can get away with freezing the broth for up to 3 months. Glad you liked it!
Followed recipe exactly & loved it. Didn’t have BBQ chicken around so I u’waved 2 bnls chicken thighs for 5′ high. Thank you.
Not a huge fan of green curry so could I substitute my favorite Thai red curry paste? This looks so yummy
Sure – enjoy!
BEST SOUP EVER !!!!!! I’ve made it many, many times and it NEVER disappoints. Thank you for sharing such a great recipe. You’re the BEST!
My husband made this yesterday and it is now my official favorite comfort food. Absolutely fantastic, deep, slightly spicy flavors that take the chill away immediately and satisfy. Love it.