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How to Prepare a Delicious Thai-Inspired Chicken & Rice Noodle Soup

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.


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.


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.



Thai-Inspired Chicken & Rice Noodle Soup

By Jennifer Segal


Cozy, comforting, and fraagrant, this flavor-packed Thai chicken noodle soup will warm you right up.


Servings: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes


Ingredients

  • 1 tablespoon vegetable oil

  • 1/2 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

  • 1/2 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

  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.

  4. Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

Nutrition Info


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

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.