Asian Chicken Noodle Soup Recipe

Introduction

This Asian Chicken Noodle Soup is a flavorful and comforting dish that’s perfect for any day you need a warm, spicy pick-me-up. With tender chicken, fresh vegetables, and fragrant herbs, it’s easy to make and deliciously satisfying.

Ingredients

• 3 cups chicken broth (low sodium)
• 1 1/2 cups water
• 1 1/2 cups rotisserie chicken (cooked)
• 1/2 cup carrot (grated, about 1 medium carrot)
• 1/2 cup snow peas (thinly sliced)
• 3 tsp Sriracha (hot chile sauce, use 2 tsp for less spice)
• 2 tsp soy sauce (low sodium recommended)
• 1 1/2 teaspoons Thai red curry paste
• 2 inch piece ginger
• 3 ounces rice noodles (rice-flour noodles)
• 1 tablespoon fresh lime juice
• 1/4 cup fresh mint (for garnish)
• Optional: cilantro and green onions for topping

Instructions

1. Step 1: In a large pot, bring the chicken broth, water, rotisserie chicken, grated carrot, sliced snow peas, Sriracha, soy sauce, Thai red curry paste, and the piece of ginger to a simmer. Let it cook gently for 5-8 minutes, or until the vegetables are tender. Then, reduce the heat to low to keep warm.
2. Step 2: While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
3. Step 3: Remove and discard the ginger piece from the pot. Stir in the fresh lime juice to the broth.
4. Step 4: Ladle about 1 1/3 cups of the broth into each bowl, then top with cooked rice noodles. Garnish with fresh mint, and if you like, cilantro and green onions for extra brightness and flavor.

Tips & Variations

• Use homemade chicken broth for a richer flavor or substitute with vegetable broth to make this vegetarian by omitting chicken and adding tofu.
• Adjust the Sriracha to control the heat level according to your taste.
• Add a soft-boiled egg or a sprinkle of crushed peanuts for more texture and protein.
• Fresh herbs like basil can be used instead of mint for a slightly different flavor profile.

Storage

Store leftover soup broth and chicken mixture separately from noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove. Cooked rice noodles are best added fresh to avoid becoming mushy upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this soup?

Yes, you can substitute rice noodles with other types like egg noodles, vermicelli, or even udon. Just adjust the cooking time according to the noodle type.

Is it possible to make this soup vegan?

Absolutely. Replace the chicken broth with vegetable broth and omit the chicken. You can add tofu or extra vegetables for protein and heartiness.

Asian Chicken Noodle Soup Recipe

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★★★★★

4.7 from 83 reviews

This Asian Chicken Noodle Soup is a flavorful, comforting dish combining tender rotisserie chicken, fresh vegetables, and aromatic rice noodles in a savory broth infused with Thai red curry paste and ginger. It’s a quick and easy soup perfect for a light meal or to soothe cold days, garnished with fresh mint and a splash of lime juice for brightness.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Soup Base

• 3 cups chicken broth (low sodium)
• 1 1/2 cups water
• 1 1/2 teaspoons Thai red curry paste
• 2 inch piece ginger

Protein and Vegetables

• 1 1/2 cups rotisserie chicken (cooked, shredded)
• 1/2 cup carrot (grated, about 1 medium carrot)
• 1/2 cup snow peas (thinly sliced)

Flavorings and Garnishes

• 3 tsp Sriracha (hot chile sauce, reduce to 2 tsp for less spice)
• 2 tsp soy sauce (low sodium)
• 1 tablespoon fresh lime juice
• 1/4 cup fresh mint (for garnish)
• Optional toppings: fresh cilantro and green onions

Noodles

• 3 ounces rice noodles (rice-flour noodles)

Instructions

1. Simmer Broth: In a large pot, combine chicken broth, water, rotisserie chicken, grated carrot, snow peas, Sriracha, soy sauce, Thai red curry paste, and ginger. Bring the mixture to a simmer over medium heat and cook gently for 5-8 minutes until the vegetables are tender.
2. Cook Noodles: While the soup simmers, prepare the rice noodles according to the package instructions—usually by soaking in hot water or boiling briefly—then drain well.
3. Finish Broth: Remove and discard the ginger piece from the pot. Stir in fresh lime juice to brighten the flavors, then reduce heat to low to keep the soup warm.
4. Serve: Ladle approximately 1 1/3 cups of broth into each bowl. Add the cooked rice noodles on top, then garnish with fresh mint, and optionally chopped cilantro and green onions.

Notes

• Adjust the amount of Sriracha according to your preferred spice level.
• Using low sodium broth and soy sauce helps control salt content.
• If fresh mint is unavailable, basil can be a classy substitute.
• To make this soup vegetarian, substitute chicken broth with vegetable broth and omit chicken or use tofu.
• Rice noodles cook quickly; avoid overcooking to maintain their texture.
• The soup can be prepared in advance and reheated gently before serving.

Keywords: Asian chicken soup, chicken noodle soup, Thai red curry soup, easy chicken soup, rice noodle soup, quick Asian soup