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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. This soup takes a classic chicken noodle soup and spices it up! 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 chicken 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. You also can use orzo, egg noodles or 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 Asian Chicken 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, bok choy, scallions, 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. I also love adding lemongrass to this soup if you can get ahold of some.
- 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!
- Oil: Use sesame oil to saute the veggies and add flavor.
How to Make this Asian Style Chicken Noodle Soup
Step 1: Simmer Soup Ingredients: Bring the chicken broth, water, carrot, snow peas, Sriracha, soy sauce, thai red curry paste, chicken and ginger to a simmer in a soup pot or a dutch oven and let simmer on medium-high heat for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
Step 2: Cook Noodles: Cook rice noodles according to package. Discard ginger from large pot, add lime juice and shredded chicken and stir.
Step 3: Serve: Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Storage Tips
Store this soup in an airtight container in the refrigerator 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
- 1/2 cup carrot, grated (about 1 medium carrot)
- 1/2 cup snow peas, thinly sliced
- 3 teaspoon Sriracha, hot chile sauce (2 tsp for less spice)
- 2 teaspoon 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 1/2 cups rotisserie chicken , cooked
- 1 tablespoon fresh lime juice
- 1/4 cup fresh mint, for garnish
Instructions
- Bring the chicken broth, water, carrot, snow peas, Sriracha, soy sauce, thai red curry paste, chicken and ginger 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 shredded chicken 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.
This may be a dumb question but do I cook the noodles in the soup or separately and then add to the soup?
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. 🙂
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!
Thanks for the feedback Kristi! I am so glad you liked it!
can you use ground ginger in place of fresh ginger? i just don’t have any fresh ginger 🙁
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.
Hi Julia- I saw this dish on Watcha Whipped Up…. it looks delicious! And I think you got our snow from Minnesota – ha. We had 8″ . I’m also curious what kind of camera you use. Pictures are great!
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.
Oh yum, this looks delish! I’ll be trying this soon as we love soup too! HAHA, I had to laugh at your piles of magazine recipes, I do the same thing 🙂
Thanks Jen! It is a delicious soup. And yes…my pile is pretty big (including cookbooks). Never-ending!
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!
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!
YUM!! This recipe looks so good! I found you from the Inspiration Gallery link party and I am so excited to try this recipe out!
Thanks Holly! I hope you like it.
I recently made a soup very similar to this and it was delicious! Your pictures are stunning; I can only imagine how delicious your version must be. 🙂
Thanks Julie. 🙂 I agree–it’s a delicious soup.
The stack of recipes from magazines I have accumulated over the years is kind of scary, not gonna lie. What a fun twist on traditional chicken soup! It looks so good.
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).
Yuuuummmm! I have seen so many good noodle soups this week, I have developed a craving! Sriracha would be so perfect on top of this!
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!