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

Made with a rotisserie chicken and pantry staples, this Thai-style chicken soup with rice noodles is almost instant gratification. I promise it will leave you feeling cozy, happy, and all warmed up.

What you’ll need To Make Thai Chicken 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.

How To Make Thai Chicken Soup

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.

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