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Asian Chicken Noodle Soup uses a spicy chicken broth that is paired with chicken, carrots, fresh cilantro and green onions, Sriracha, lime juice and fresh ginger. This soups packs a lot of flavor into one bowl of soup.
I don’t know about you but I love a good, warm, spicy soup this time of year! When the weather gets cold nothing warms me up better than a big bowl of soup. I especially love Asian inspired soups.
Today’s Asian Chicken Noodle Soup is one I make a lot. It packs in protein with the chicken and then fresh vegetables, herbs and rice noodles. Oh, and don’t forget the spice from the sriracha!
If you are looking for soups I suggest adding this Spicy Asian Chicken and Easy Ramen Noodle Soup to the rotation along with this lightened up, Spicy Asian Chicken Zoodle Soup, a version using zucchini noodles.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chicken: Shredded or diced chicken works nicely in this soup. You can also save time by buying a rotisserie chicken and shredding that up to add to the soup.
- Vegetables: Fresh vegetables are always nice in soup. This soup uses carrots, green onions and snap peas. Other vegetables that work nicely include zucchini, celery and mushrooms.
- Herbs: Fresh herbs take soups to the next level. I suggest cilantro or Thai basil.
- Noodles: I used rice noodles in this soup but feel free to use your favorite. For a lighter version use zucchini noodles.
- Spices: I like my soups nice and spicy. Add as little or as much sriracha as you like!
Ways to Modify this Soup
- Meat: instead of chicken try using shrimp, ground chicken or ground pork instead.
- Vegetables: load up on fresh vegetables in your soup. Some I like include zucchini, celery, eggplant, mushrooms, jalapeños, poblanos and bell pepper.
- Spices: You can add other spices to this soup like cayenne red pepper, crushed red pepper flakes, dried cilantro or oregano.
- Noodles and Grains: In place of the noodles you can use brown or white rice. You also can use zucchini noodles to lighten up the dish even more!
Storage Tips
Store this soup in an airtight container for up to 4 days. To reheat you can heat on the stove or in the microwave.
More Soup Recipes
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Asian Chicken Noodle Soup
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 (2 tsp for less spice)
- 2 tsp soy sauce, I use low sodium
- 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
Instructions
- 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.
- Cook rice noodles according to package.
- Discard ginger from large pot, add lime juice and stir.
- Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe
You are welcome! Hope you like it
My family loved this!
I am so glad to hear that!
The best way to make an Asian style soup.
Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.
Thanks! Glad you liked it.