Spicy Asian Chicken and Noodle Soup


Winter + Cold = Soup.

I have made a whole lot of soup this winter. I love soup no matter what time of year but in winter forget about it.

March is here in one day and I figure I need to get in a few more soup recipes before Spring is in full swing (I won’t look back, will you?).


This Spicy Asian Chicken & Noodle Soup recipe is one I ripped out of a Cooking Light magazine (not obsessed, I promise) a while back and kept for a rainy snowy day.  I have this problem –I go through my Cooking Light magazine and instead of just keeping the magazines to reference later I rip out each and every recipe that looks good to me and keep them in folders. The stack I have accumulated over the years is a little crazy.  This blog has really helped me plow through a few of the recipes.


Back to this Spicy Asian Chicken & Noodle Soup. I am a big fan of the Asian flavors (especially the fresh grated ginger) that are used and the rice noodles add a silky texture. You can control the spice of this soup by adding more or less hot chili sauce (Sriracha) and could also modify the vegetables to your taste.   The recipe is really easy to make, especially if you already have cooked chicken ready to use (I always have a rotisserie chicken that I use throughout the week for lunches and dinner so I used that).


Spicy Asian Chicken and Noodle Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4

A light and flavorful chicken noodle soup with Asian flavors and a little bit of spice.
  • 3 cups low sodium chicken broth
  • 1½ cups water
  • 1½ cups cooked rotisserie chicken breast
  • ½ cup carrot, grated (about 1 medium carrot)
  • ½ cup snow peas, thinly sliced
  • 3 tsp Sriracha (hot chile sauce) (2 tsp for less spice)
  • 2 tsp soy sauce (I use low sodium)
  • 1½ teaspoons Thai red curry paste
  • 1 (2 inch) piece of fresh ginger, peeled
  • 3 ounces uncooked wide rice noodles (rice-flour noodles)
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh mint, cilantro and green onion for garnish
  1. Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
  2. Cook rice noodles according to package.
  3. Discard ginger from large pot, add lime juice and stir.
  4. Ladle 1⅓ cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).

Source: Cooking Light



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    • A Cedar Spoon says

      Thanks, Stefanie! This soup was really good. I had been eying up the recipe for a long time and finally made it. I hope you get to try it out and like it!

    • A Cedar Spoon says

      Thanks, Nicole! I am right there with you…but I wouldn’t have it any other way. I do feel a little guilty sometimes because I haven’t tried most of them (just too many).

  1. says

    This soup sounds so soul warming! We’re having the first days of Spring here, but the weather is moody, so it would be a nice change for us to have this flavorful soup on a cold day!

    • A Cedar Spoon says

      It is a great soup, especially when it is cold. Chicago is supposed to get 10 inches tomorrow. :( I might need to make another batch!

    • A Cedar Spoon says

      Thanks Jen! It is a delicious soup. And yes…my pile is pretty big (including cookbooks). Never-ending!

    • A Cedar Spoon says

      Hi Deb! I think we did get the snow from you guys. I am hoping it was the last for the winter! This soup is delicious–I really liked the flavors and how light it is. I actually use a Nikon D30 for some photos and my i-phone for some. I am trying to just use my Nikon but it takes some learning and I just haven’t had the time to dig in.

    • Julia says

      You can but I will warn you it doesn’t taste the same as fresh ginger. I think you could give it a try though! You will need to use about teaspoon of ground ginger to equal one tablespoon of fresh ginger.

  2. says

    Made this for dinner tonight. Thank you so much for the recipe! I’ve been looking for a nice pho recipe to make at home after falling in love with it at a local restaurant. This was perfect! Quick and easy and quite tasty :). The only thing I might change is to double the recipe to make sure we have plenty of leftovers. Thanks so much!

    • Julia says

      No dumb questions–that is a great question. I would cook them separately so you are sure you get them to the right texture and doneness and then add them in. I am sure you could cook them in the soup but I always prefer to cook separately to make sure they are perfect. :)

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