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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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.
This is one of my favorites! Such a great comfort meal when it’s cold outside.
My family loves this recipe! Such a great soup for a cold night. The flavors are amazing! This did makes a regular appearance at my house!
So easy and so yummy. Can definitely make with tofu or shrimp (which I did) instead of chicken. Do not skip on the fresh ingredients or the sriracha. Also a ‘make ahead’ go to . Have shared recipe and everyone loves it.
One of our favorite soups! So different! I host a soup swap (like a cookie swap, but everyone makes a big pot of soup to share, and we divvy up each soup into take-out cups so everyone goes home with a 12-ounce cup of everyone else’s soup AND the recipe), and this soup received so many great comments. I make as directed, but with half of the fish sauce because I want the unami without the taste of the fish sauce. And using a rotisserie chicken is brilliant; helps the soup come together quickly.
I forgot to give it the 5-star review it deserves!
This was delicious and easy—so long as you have the ingredients on hand. I didn’t have fish sauce but substituted a pinch of anchovy paste and a dash of soy. I also poached two bone in chicken breasts instead of using rotisserie chicken. I love it! Destined to become a regular in our soup rotation.
This soup is so delicious that I keep the ingredients on hand in order to make it frequently. Jenn’s recipes never disappoint. I learned quickly to trust her for a delicious meal without even making a “ trial run” when having company. Thanks for the confidence in meal prep and for countless delicious dishes for my family and friends!
This is one of my favorite meals to cook on a bust weeknight. It’s easy if you already have the ingredients. I will swing by the grocery store on the day that I’m cooking and pick up a rotisserie chicken. The whole family loves it. My only complaint is that there are no leftovers. I need to remember to double the recipe next time!
This is my family’s favorite soup. It has so much depth and is easy to make. The heat is perfect for my not-spicy-loving family and for me (turn up the heat!) because I can just add the Sriracha. Do yourself a favor and make this tonight.
Made this soup a few times now… easy and delicious! So much flavor and easy to throw together on a week night.
This soup is one of our all-time favorites and has become one of our go-to meals, particularly during the cold winter weather, The only change we make is to substitute parsley for the cilantro, as we are not big fans of cilantro. I have passed the recipe on to several guests who had raved about it! Keep the wonderful recipes coming, Jenn!!
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!
Loved this Thai Chicken Soup with Rice Noodles recipe!
Sometimes it is difficult to find the proper ingredients so your suggestion of Thai Green Chili Paste is perfect!
Simple … Fast … and the Family Can Help with the steps to get this soup on the table faster !!!
SOUP’s ON !!!
I made this soup last night for the family and everyone loved it. It was a perfect weeknight dinner for a rainy evening. So quick and easy!
This is part of our regular rotation. It’s just as good as versions in restaurants. I follow the recipe for the broth but choose my own toppings. My hubby and I usually add shrimp, mushrooms, and spinach. We also use brown rice noodles. It’s so good and well balanced btw salt and sweet. I’m the type that likes to tinker with recipes but not this! Follow it as is and you won’t be disappointed.
This recipe is one of my favorites! It’s packed with flavor, and so quick to put together. Even my 4 year old gobbles it up! I never have rotisserie chicken, so I just plop 1 large or 2 smaller chicken breasts into the simmering broth for about 10 minutes, and then remove to chop/shred. Delicious!
Made this and it was wonderful! It ended up being about 6 meals for me. It is great with sriracha!
Made this the other night using a rotisserie chicken, for a quick, easy satisfying chicken soup. The kids loved it too! And the rice noodles are good for my gluten-free family member.
I’ve made this over and over again! It is SUPER easy and I’ve made it with different variations (e.g. shrimp instead of chicken) and have added other veggies such as kale and bean sprouts. Just make sure not to add too much or you’ll end up with less soup.
This has quickly become a family favorite. When we ran out of green curry we found that red curry tasted just as delicious in its own way! This recipe also worked well for us both in an instant pot and stove top which is a plus.
This recipe is absolutely perfect! We have only a handful of recipes that make it onto the monthly rotation and this one is at the top! Not only do I make this for my own family, but it is something I bring to friends and family for new babies, surgeries, or when someone I care about is feeling under the weather. If you love Asian flavors, try this recipe!
This recipe is fabulous. Very easy and quick once the prep work is done. But definitely need to add some time to the recipe to account for carving and shredding the chicken.
First Thai soup I have ever made and did so exactly as written. It was loaded with flavour I didn’t even need to add the Sriracha sauce. I like a little heat. My husband did and loved it. I Will be making this for friends for sure
It was so easy and quick. Planned ahead as a few ingredients were. not staples in my pantry. Now they will be. 🙂
Thanks Jenn.
Can leftovers be frozen without the garnishes?
Yes, the soup on its own can be frozen.
Great soup. Doubled the batch. I didn’t have dark brown sugar, so I used about a teaspoon more light brown sugar than the recipe called for, just to taste. The lime wedges and fresh cilantro garnishes were a must, as far as I am concerned. I wouldn’t even make this soup if I didn’t have both. I am discerning about the spiciness of my food — I don’t like it so hot I can’t taste anything. I seasoned individual bowls with a few drops of sriracha sauce, but I found the soup really popped when I added a half teaspoon or more of chili garlic sauce (made by the same manufacturer as the sriracha). Chili garlic sauce brought red flecks to the soup, which made it prettier. It also just gave it a bit more depth and overall heat, making it a true hot and sour soup that could sweat out a cold, depending on how much you use — start small and keep stirring to taste.
I made this soup but instead of green curry paste I used the yellow curry paste ( I couldn’t find the green curry paste ) and I cooked the chicken with the soup, absolutely delicious!! Once upon a chef has some of the best recipes . So far everything I’ve tried turned out delicious. Love it
Thanks I was wondering if this would be okay.
This was such a tasty and easy recipe to follow. I was really just looking for a way to use up a rather tasteless rotisserie chicken I picked up and this did not disappoint.
I substituted coconut aminos for the brown sugar, in the same quantity and it was perfect. I also did not have fresh ginger on hand and used ground, and it was still quite delicious. The acidity was really the winner for us! I plan on adapting this further and substituting noodles with riced cauliflower for a bit more veg. Thanks for a new recipe to add to the rotation!
May I use fresh grated tumeric?
Sure – enjoy!
Made this for dinner tonight along side a Asian salad. Perfect for a cold, windy evening. We like our Thai food spicy so I added four Thai chilis and tad more lemon juice. Also added some mushrooms. Yum!
I made this soup and served it to my husband and son tonight. We all loved it.
The only change I made was that I used red onion instead of shallots – only because I had red onion in my pantry, but no shallots.
Made his and it was fantastic. Family loved it!
I made this last night. I followed your recipe exactly. It was delicious. I will definitely make this again. Thank you for such wonderful recipes.