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Thai-inspired Chicken and Rice Noodle Soup

Comforting and deeply flavored, this Thai-inspired recipe is a spin on chicken noodle soup.

Thai-inspired Chicken and Rice Noodle Soup | Winni Wanderer


· 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 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


1. 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.

2. Meanwhile, cook the rice noodles according to the package instructions.

3. 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.


Source: “Thai-inspired Chicken and Rice Noodle Soup”. Recipe. N.p. Web. 5 Dec. 2023.


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, knife set, medium-sized mixing bowl, hand mixer

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