Thai-Inspired Chicken & Rice Noodle Soup
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Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples available in most supermarkets—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification.
Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft.
Table of Contents
“A wonderful melding of flavors, and it tastes truly authentic as Thai cuisine…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 Chicken & Rice Noodle Soup
You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, green curry paste is a wonderfully versatile ingredient; I use it to make many Thai-style recipes, such as Thai shrimp curry and red chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce.
Step-By-Step Instructions
Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green 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 for 5 minutes.
Meanwhile, cook the rice noodles by dropping them in boiling water.
Let sit for a few minutes to soften.
Then drain.
When ready to serve, 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.
“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.”
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Thai-Inspired Chicken & Rice Noodle Soup
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-inch 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 packed teaspoons 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Nutrition Information
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- Per serving (4 servings)
- Calories: 530
- Fat: 31 g
- Saturated fat: 20 g
- Carbohydrates: 40 g
- Sugar: 7 g
- Fiber: 2 g
- Protein: 28 g
- Sodium: 942 mg
- Cholesterol: 53 mg
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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The best soup ever. Flavour is bang on.
This soup is absolutely delicious. It’s the best soup I have ever cooked. Thanks Jenn. My hubby and I loved it.
Awesome! I add bok Chou, Mung beans, and Thai chili peppers for more of a kick and for some added veggies
Hello, I just wanted to send a quick note of appreciation! This is one of countless recipes I have tried so far this summer and it is delicious. You are my inspiration to get me out of my boring rut. I have made many dishes over the years, but have always been afraid to try new ones (mostly worried about messing up the spices or that it takes too much time), but your recipes and guidance (food, prep time etc) have been very encouraging and so far everything has been awesome! So thank you very much for the stories, guidance and inspiration!! I shall keep making more of your yummy meals!
❤️
This soup was sooooo good! There was none left to speak of with 3 of us eating it. The flavor was fantastic. I followed the recipe exactly, but did forget the Siracha at the end. I used full fat, unsweetened coconut milk, which I would do again. The Lite kind I don’t think would give it the same texture and flavor. Thanks for another great recipe, Jenn!
This was so easy and delicious! Your recipes are always “no fail”! This will be in my regular rotation. Keep them coming, Jenn!
This was absolutely DELICIOUS! Followed the recipe exactly. Very filling and so flavourful. There was no conversation around the dinner table..just slurping! Thanks Jenn for another winner in my kitchen!
Don’t even wonder about it! Make it!
You will love it!
Fantastic, easy recipe that is a go-to my house. I keep the noodles I am not using that night separate and combine when heating the next day for a perfect lunch!
Absolute perfection. My husband said “flavor was exploding.” I always use about half of the fish sauce recipes call for, and that worked well here. This is marked as a “new favorite” and I’ll make it again soon.
Thank you!
Hi! Do you use sweetened or unsweetened coconut milk?
Unsweetened 🙂
Great recipe! I had red thai chili paste and it worked perfect for me. I also used Udon noodles because I had some in the fridge. My kids ate this good.
-Hey Mom, what’s for supper? (YouTube)
Due to making this without referring back to the recipe I accidentally omitted the sugar and had a few other proportions different but it was DELICIOUS – the green curry paste trick is a keeper.
Jenn,
I need to make this vegetarian, would vegetable stock work just as well?
Diana
Hi Diana, it would be fine to use vegetable broth in place of the chicken broth. In order to make it vegetarian, you’d also have to omit the shredded chicken and the fish sauce. You could replace the fish sauce with an equal amount of soy sauce. (The soup won’t have that signature Thai flavor without the fish sauce but it will still be good.) Hope that helps!
Is cilantro optional?
Yep! Hope you enjoy. 🙂
Incredbile soup, absolutely my favourite thing to cook on the weekend when I want something light and fresh! This soup is so fresh and fragrant, I’m so glad I came across this receipe which is now a staple in my kitchen! Thank you!! If you have an Instagram account please link so I can follow you and your other amazing receipes xx
Amazing soup that’s easy to execute
This soup is delicious and tastes very much like my favorite soup at a Thai restaurant in my city. My husband and boys loved it, not a drop left!
This soup is one of our 2 family favorites (the Cioppino is the other). Since there is always someone doing low carb, we have had great success using Spaghetti Squash and/or Zoodles. But this soup is at least as good as our local Thai restaurant’s.
Hello, Jenn!
I tried your beef stew with carrots recipe last winter and have made several times since as it literally is that good (coming from a very picky eater I had to force to try because his moms stew was all he would try… now he won’t eat hers, though we don’t have the heart to tell her). This Thai chicken soup is 100% absolutely delicious and so incredibly easy! I made it for myself last night as I enjoy Thai flavors and I made your Chicken Marsala recipe for my boyfriend of five years (who again, doesn’t even eat chicken typically). He asked when I could make it again!
I will comment on the Chicken Marsala recipe as well because I often read comments prior to attempting a recipe.
I have found that your blog is one of few who consistently gets 5 stars and rarely does anyone suggest doing something different or adding/subtracting/substituting ingredients.
I don’t think I will even spend my time reading comments anymore, as your recipes are that good as is! What I also love is that you don’t have crazy ingredients that most of us who enjoy cooking don’t have on hand. I haven’t bought a cookbook in ages with the internet, but ordered yours today!
Thank you so much, Jenn! As a Nurse paying back student loans on a Masters Degree… I almost feel like I’ve fulfilled my second dream degree in life of being a chef!
💕
I found the basic recipe more bland than I would like. I did add 2 cloves minced garlic and sliced mushrooms and red pepper. I used light coconut milk….maybe that was part of the problem. I ended up adding more green curry paste, and then added 2 tablespoonfuls of red chili paste, which added a lot of flavor and just the kick it needed.
I think the key is ensuring that you start with a flavorful stock. I started off with a very concentrated home-made chicken stock and it was awesome.
I find if my stock is less concentrated, a couple of tablespoons of ‘better than bullion’ adds a ton of flavor.
This was so amazing! My first time making anything curry related and i was blown away by the flavors and how easy it was. I did add carrots, baby bok choy, and an extra tablespoon of green curry. This is now one of my families favorite dishes and will be making it again.
Amazing! Found your recipes about a month ago and have yet to be disappointed.
We love this recipe. I would like to make it for guests but I am not sure about how much I can do ahead of time. Suggestions?
Thanks,
Bonnie
Hi Bonnie, You can make everything ahead of time — just wait to combine the soup with the noodles until right before serving.
Absolutely perfect. My husband couldn’t stop raving about it and has requested it twice this month!
My husband and I absolutely LOVE this recipe. It has a bit of a bite, but not overpowering. It’s warm and soothing and interesting. Just like every recipe we’ve tried of Jenn’s (and we are probably at about 60!), her recipes wow guests, are delicious, and…I know I’ve used this word before, but they are interesting. She has such a way with a recipe that just engages the senses. This recipe is no exception.
Is there a reason why garlic isn’t in this recipe? My family loves garlic but I don’t want to add it if you think it will ruin the recipe. 😓
Hi Penelope, Perfectly fine to add it!
Beautiful! I added spinach, roasted shiitake mushrooms and red peppers, and used Thai kitchen “stir-fry rice noodles.” Never use these rice noodles for the soup. They’re too thick. It’s better with traditional rice noodles.
My hubby loved the soup! We left out the fish sauce, but I think it needed it.
Do try…it won’t disappoint! I’ll never have to buy it again at a restaurant.
My husband and I loved this soup. Maybe our bowls are big or we were just really hungry but we wanted more. When doubling the recipe, would you double exactly or would you add a little more or less of an ingredient?
Thank you
We’ve had this delicious dish, quite a few times. Wondered if the broth portion , with all the ingredients. can be made 24 hrs ahead.? Then just do noodles/ chicken and toppings, the next day. .
Thanks.
Packed with flavor and so simple if you have the ingredients on hand. Husband and I loved it as a Sunday lunch on a rainy CT day. I’m going to try it next time with some spiralized veggie noodles – great idea!
The first time I made this, we found the 2T fish sauce overwhelming. I made it a second time w/ 1/2 tsp fish sauce and my family LOVED it. We are a family of 5 and will eat the whole pot, so I just add the chicken to the pot to warm it. Found the Thai Kitchen brand ingredients at a local WalMart, already had coconut milk and Sriracha from Trader Joe’s (but they should be in most stores). Super delicious! Thank you for this recipe.
Made this tonight exactly as recipe dictates. It was amazing!
My family loved it!
I did add some sliced avocado which was yummy.
Hi Jenn! I love all your recipes and looking forward to making your Thai Chicken Noodle Soup tomorrow! Quick question, what is the difference between Green & Red Curry Paste? I love spicy foods, but some of my family likes dishes with a little less spice. Is there a major difference between the two? I always like making recipes as instructed the first time around, and we do have Red Curry Paste in our home. But if you think Green Curry does make a difference, I will head out to the market tomorrow. Thank you for all your wonderful recipes!
Hi Stacey, They have a slightly different flavor but are generally interchangeable in recipes. Red curry tends to be less spicy, so it’s probably a good option for your family here. 🙂
Can you keep the rice noodles in the broth after making the recipe for leftovers, or do you have to keep noodles and broth separate?
Hi Jenifer, I’d store the soup and the noodles separately in the fridge so that the noodles don’t soak up too much broth.
Love this recipe! This is another of my top ten favorite recipes of yours. 🙂 I love it even without the chicken and noodles. I was wondering how well you think the broth would freeze? I’m thinking of double or tripling just the broth to freeze so I have it easily on hand this winter. Thanks!
Glad you like this! I think the broth would freeze nicely. 🙂
I would love to make this but it has a value of 20 points per serving on WW. What can I do to lighten it up but not sacrifice flavor?
Hi Jane, you could try substituting the regular coconut milk with a light version and use zucchini noodles in place of the rice noodles. (Please keep in mind that I haven’t tried either of these tweaks, so please let me know how the soup turns out if you try it this way!)
Spirit-warming soup that completely satisfies! I substitute coconut oil, coconut sugar, and chicken bone broth.
This soup is yet another HIT. It is surprisingly filling and absolutely delicious!!! My wife and I keep a list of recipes that we like and will make again and this one was most happily added…along-side the many others from this site.
With fish allergies, is the fish sauce what makes the dish? Also, what else can I use to make with green curry paste? Unless, I have multi use for that ingredient it will go to waste.
Hi Nancy, You can use soy sauce in place of the fish sauce — the dish will still be good, it will just lack that traditional Thai flavor. And to help you use it up, I have a few other recipes that call for green curry paste — the Thai Shrimp Curry and the Thai Red Curry Chicken (which calls for red curry paste but it’s fine to use green). Hope that helps!
Super tasty soup! I was so happy to find this recipe is so close to my favorite restaurant’s soup. I added a bit more fish sauce and decreased the brown sugar by half ( that’s just me, my family likes it the original way). When I have them, I also like to add some homegrown jalapeño and lemongrass. I love your site!
This is delicious, i thought my son was going to lick his bowl. Many flavor levels and ways to adjust the spice. Great go to recipe!
This recipe became an instant family favorite! It’s an easy one to customize for family members, too (leave the chicken out for the vegetarians, add extra cilantro or sriracha for some people), because each bowl is assembled separately instead of the whole pot being the same.
My family loves this meal! And so do I. It’s a welcome addition to our family meals. Even the kids’ friends love it. I made the recipe just as it’s published. Thanks Jenn!
On a chilly fall day, this is my go to dish. I always keep these ingredients stocked in my pantry. Great balance of flavor and easy to make. I substitute the rotisserie chicken with cooked chicken breasts cut diagonal in thin strips to mimic the look of soup in Thai restaurants. I also add a bit more fish sauce to enhance the flavors.
My husband loves this recipe! Perfect balance of spice and flavor! Highly recommend.
Omg, I’m not exaggerating when I say this soup is amazing. I made it for my husband and kids last dinner and we all loved it. I brought the leftover for lunch today and if I dare say, its even better the day after. Its easy and delicious, hurry up and make this!
This is the 5th thing I have made from your posted recipes and each one is as good as the last! I am going to buy your cookbook, which I never do- I’m that impressed 🙂
🙂 So glad you enjoyed this soup and the other recipes you’ve made. Thanks in advance for buying the cookbook – I hope you find lots of new favorites in there!
I made this recipe using rice sticks. The package said to soak five mins then put in recipe for two mins. After soaking I put noodles in bowl instead of soup and poured soup over them. My noodles became clumpy in the soup and I disliked their texture. The broth was great the noodles no. Are rice sticks a substitute for rice noodles? I saw another recipe where they cooked the rice sticks. Should I have cooked them rather than soaked?
Hi Cimdy, I wasn’t familiar with rice sticks, so I googled them and it sounds like rice sticks and rice noodles are the same. If the package directed you just to soak them, I wouldn’t think they’d need to be cooked, so the fact that they became clumpy a bit of a head scratcher – Perhaps next time you should try a different brand. I’m sorry you had a problem with them!
Amazing recipe and super easy to make!
YUMMY! Wow what an easy recipe to whip together. My hubby has a chest infection & I thought a nice soup would help him feel better so I made this for him. I’ve made a similar recipe in the past that was a lot more labour intensive & this packed the same flavour punch we thought. My hubby said “wow, this is soo good throughout the meal”. I made recipe exactly as written but next time we’ll add bean sprouts with the chicken/noodles.
Hi, this looks great but I am a vegetarian and would like to swap out the chicken with some veggies. Is there a combination that you would recommend to try?
Hi Errin, Another vegetarian reader commented that she replaced the chicken with seitan/tofu/edamame and enjoyed it. This would also be nice with mushrooms, sliced bell peppers, and/or carrots. Hope that helps!
Yum! I made this with red curry paste because I love it. To amp up the broth a little I halved the proportion of chicken stock and increased the curry paste a bit. I also added 2 hot chiles and some stir fried red pepper and string beans. It was still mild but very tasty and so easy.
This recipe looks delicious! My daughter is allergic to fish sauce. What would you recommend as a substitute?
Hi Lisa, The fish sauce adds a distinctive Thai flavor, but you can omit it. While it’s not a perfect substitute, you could use soy sauce instead. The soup will still be tasty; just without as much of a Thai “bent.” Enjoy!
Hi Jenn,
This sounds delicious and I would love to try it. However, we are not fans of cilantro. Is there another herb that you would recommend in its place? Maybe just some fresh parsley?
Parsley would work. Basil or mint would also be good substitutes. Hope you enjoy!
I am an enthusiastic home cook but I have never posted a review for any recipe online…however after making this tonight with my 16 year old son, I feel compelled to share how incredibly delicious this was! We enjoyed it so very much – it was as good as anything you could find in a Thai restaurant. My son hugged me many times while we cooked together and told me how much fun he was having making this with me. Made eating this yummy soup all the more special! Awesome recipe!