This Asian Chicken Noodle Soup is a light, flavorful meal that's perfect for chilly days or when you're craving takeout at home. Made with tender shredded chicken, gluten-free rice noodles, and a spicy red curry broth, it's a warm and satisfying bowl of comfort with bold Asian style flavor.
I first made this spicy Asian Chicken Noodle Soup after finding a similar recipe in a Rachael Ray magazine. I'd been hooked on pho from my favorite Vietnamese takeout spot, so making something similar at home felt like the perfect idea. It quickly became a favorite soup to enjoy for lunch or as a light dinner. Especially with fresh lime and cilantro on top!
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Why You'll Love This Asian Chicken Noodle Soup
Bold, spicy flavor: red curry paste, sriracha, and fresh lime juice give this Asian style soup the perfect balance of heat and zest.
Healthy and nourishing: It's naturally gluten-free, low in fat and calories, and packed with protein.
Great make-ahead meal: this soup stores well and reheats beautifully, making it ideal for meal prep.
Key Ingredients
Chicken breasts: these are gently simmered until tender and shredded into bite-sized pieces for the soup.
Chicken broth: you'll create a simple broth from the cooking liquid, plus extra store-bought broth to reach 6 cups total.
Red curry paste: this gives the soup its signature Spicy Asian flavor.
Rice noodles: a gluten-free option common in Asian chicken soup recipes, they soak up the broth beautifully.
Red bell pepper: adds a touch of sweetness and color to the soup.
Scallions: sliced green onions offer a bite of bite and freshness.
Fresh cilantro: a bright, flavorful garnish that complements Asian style recipes.
Limes: the juice adds acidity and freshness to balance the spice.
Sriracha sauce: brings in an extra spicy kick
Hoisin sauce: for sweet and salty depth of flavor.
Shortcut option: Use leftover rotisserie chicken to save time—just skip the simmering step and add it when assembling the soup.
Ingredient Substitutions
Rice noodles: substitute with thin egg noodles or angel hair pasta if gluten isn't a concern.
Chicken breasts: boneless chicken thighs work well for rich brother.
Red bell pepper: try thin sliced carrots of celery for a different texture.
Variations
- Simmer chicken with onion and garlic for a deeper homemade broth
- Stir in 1 teaspoon fish sauce or grated fresh ginger for extra umami.
- Add 1 cup coconut milk for a creamy Asian style chicken noodle soup.
Top Tips
- Make this soup ahead but leave out the noodles. Add freshly cooked noodles just before serving so they don't get mushy.
- Freeze leftover broth and chicken in portions, then reheat with noodles for a quick lunch.
- Add spice to taste with sriracha or red pepper flakes.
Serving Suggestions
Serve your soup with any of the recipes below for a takeout style meal at home:
Storage
Refrigerator: store in an airtight container up to 1 week.
Freezer: freeze broth and chicken without noodles for up to 1 month. Reheat and add noodles when serving.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Asian Chicken Noodle Soup
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Ingredients
- ½ pound boneless skinless chicken breast
- 6 cups chicken broth
- 2 teaspoons red curry paste
- 5 ounces rice noodles
- 1 red bell pepper , thinly sliced
- 4 scallions , sliced
- ½ bunch cilantro , chopped
- 1 lime cut into wedges
- sriracha
- hoisin sauce
Instructions
- In a medium saucepan over medium high heat, bring the chicken, chicken broth, and two cups of water to a boil.
- Turn the heat to medium low, cover and simmer for 30 minutes, or until the chicken is cooked through. Remove the chicken from the saucepan and let cool. Shred the cooled chicken using 2 forks
- Strain the broth and bring it back to a simmer over medium-high heat. Add enough chicken broth to make 6 cups. Whisk the curry paste into the broth.
- Add the noodles and the bell pepper and cook for 3 minutes, until the noodles are just tender. Stir in the shredded chicken.
- Serve with sriracha sauce and hoisin sauce (if using) and garnish with cilantro and lime (if using).
Debbie Blanke says
Oh now THIS sounds delicious. Would you believe I just recently attempted using these delicate rice noodles? They're awesome, and this soup is on my "must" list.
frost says
this is perfect for the cold weather=)
Vera Zecevic says
These soup look great, makes me hungry
Suzanne says
Love my tablet and really, really love this soup! Can't wait to make it. And my oldest daughter is fixinto be your newest biggest fan. 😀
Kath says
That looks like a great soup! I'm bookmarking it to try sometime.
I, too, love having my magazines delivered to my e-reader, though I have the Kindle Fire. It's really nice not having the magazines pile up, isn't it?
bellini says
Even if I would like it less spicy like Grumpy it does sound pretty special.