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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So yummy. Made for my teen daughters last night exactly as written & they loved it. Don’t forget the extra lime with scallions & cilantro garnish–also the Sriracha puts it over the top. Easy weeknight soup-thanks!
This recipe is the bomb. So much flavor beware when buying noodles make sure to buy thin noodles. Going to try some shrimp next time. Thank you sooo much for sharing this recipe. Definitely a keeper.
You posted this recipe on Instagram and I knew it had to be my next recipe to try! I made this tonight and loved that it was so simple and quick. My husband said to add it to our rotation. Can’t wait for leftovers tomorrow. Thanks for another awesome recipe!
I spent several weeks in Thailand and love the food and this is probably the best and closest homemade recipe I found.
Tasted great easy to make. Thank you.
This looks delicious! Coconut milk is high in saturated fat which is not good for my cholesterol. Is there something else I can use?
Hi Gwynne, you could try lite coconut milk if that would work for you. If not, you could try omitting it, but you may want to start off with a half as much curry paste, fish sauce and lime juice – then add more to taste. I worry a little that those flavors might be a bit too strong without the richness of the coconut milk to balance them out.
I made this today and it is outstanding. Really very little effort. I was wondering if it could be made ahead and frozen ( without the noodles ). I would serve this to company. Thanks for the great recipe!
So glad you liked it. Unfortunately, I don’t think it would free well- sorry!
Would not change one thing about this recipe. My husband and I enjoyed this soup and will definitely make it again.
Wow, so good! I added some red peppers and carrots cut into matchsticks just because. Love the green chili paste! This is going in my regular rotation, that’s for sure.
Made this soup this week. It came together quickly and the WHOLE family loved it -and I have teenagers! Great flavor with just the right amount of curry and spice to appeal to everyone and rich without being too rich. The family even requested it be added to our regular rotation. Thanks for another great recipe.
This was really really good—definitely though store the noodles and broth separately after serving as Jen recommends. I didn’t do that after we ate the first batch (just put it all together in the pot and into the fridge) and it was very ‘noodly’ but delicious, the next day. Wonderful winter soup and it is now in the rotation!