Name: Asian Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 cups chicken broth (low sodium); 1 1/2 cups water; 1 1/2 cups rotisserie chicken (cooked, shredded); 1/2 cup carrot (grated, about 1 medium carrot); 1/2 cup snow peas (thinly sliced); 3 tsp Sriracha (hot chile sauce, 2 tsp for less spice); 2 tsp soy sauce (low sodium); 1 1/2 teaspoons Thai red curry paste; 2 inch piece ginger (whole, for simmering); 3 ounces rice noodles (rice-flour noodles); 1 tablespoon fresh lime juice; 1/4 cup fresh mint (for garnish); Optional garnish: fresh cilantro and green onions

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Introduction

This Asian Chicken Noodle Soup is a comforting bowl packed with vibrant flavors from Thai red curry, fresh ginger, and lime. It’s quick to prepare and perfect for chilly evenings or when you need a warm, aromatic meal.

A white bowl filled with a noodle soup that has three main sections in the broth: the top right side has chopped fresh green cilantro with a few bits of chicken visible, the bottom right side shows bright green chopped scallions mixed with thin orange carrot strips and a small drizzle of dark red sauce, while the left side has a pile of light beige cooked noodles resting on top of the light brown broth. The bowl is set on a red and white patterned cloth, with parts of two other white bowls and their contents visible at the top edges. The background and surface have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 tsp 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)

Instructions

Step 1: In a large pot, combine chicken broth, water, cooked chicken, grated carrot, snow peas, Sriracha, soy sauce, Thai red curry paste, and the piece of ginger. Bring to a simmer and cook for 5-8 minutes until the vegetables are tender. Then reduce heat to low and keep warm.
Step 2: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Step 3: Remove and discard the ginger from the pot. Stir in fresh lime juice to the broth.
Step 4: Ladle about 1 1/3 cups of broth into serving bowls. Top each bowl with cooked rice noodles and garnish with fresh mint. Optionally, add cilantro and green onions for extra flavor.

Tips & Variations

Use less Sriracha if you prefer milder heat, or swap it for chili garlic sauce for a different spicy kick.
Fresh cilantro and green onions make excellent additions to brighten the soup.
For extra protein, add a soft-boiled egg or tofu cubes.
If you don’t have Thai red curry paste, a teaspoon of curry powder can be a substitute, though flavor will vary.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible and add them when reheating to prevent sogginess. Reheat gently on the stove or microwave until warmed through.

How to Serve

A white bowl filled with a bright yellow broth base, topped with soft beige noodles piled on one side, a layer of chopped fresh green herbs like cilantro covering part of the broth, thin orange carrot strips arranged next to the noodles, and fresh cut green onions scattered around; the bowl sits on a patterned cloth with two smaller bowls in the background, one filled with more noodles and the other with shredded carrots, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth for this soup?

Absolutely! Homemade chicken broth will enhance the flavor and make the soup even more comforting.

What type of noodles works best in this recipe?

Rice-flour noodles are ideal for this soup as they cook quickly and absorb the broth well, but you can also use thin rice vermicelli or even glass noodles as alternatives.