Thai-Inspired Chicken & Rice Noodle Soup

Thai-Inspired Chicken & Rice Noodle Soup
(Jenn Segal)
10/31/2022
Updated:
11/3/2022
View the print-ready version of this recipe.
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.

What You’ll Need To Make Chicken & Rice Noodle Soup

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)
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, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and chicken currybutternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce.

Step-By-Step Instructions

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

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.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Meanwhile, cook the rice noodles by dropping them in boiling water.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Let sit for a few minutes to soften.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Then drain.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

When ready to serve, divide the noodles and chicken into serving bowls.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.

(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)
(Courtesy of Jenn Segal)

Thai-Inspired Chicken & Rice Noodle Soup

By Jennifer Segal Servings: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes
Ingredients
  • 1 tablespoon vegetable oil (or substitute)
  • ½ cup thinly sliced shallots, from 1-2 large shallots
  • 1 tablespoon minced fresh ginger, from a 1-inch knob
  • 2 tablespoons Thai green curry paste
  • 4 cups low sodium chicken broth
  • 1 (13.5 oz) can 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: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
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Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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