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Rolling Sauce

Thai Coconut-Lime Chicken Noodle Soup

A creamy, spicy coconut-curry broth with shredded rotisserie chicken and rice noodles — ready in 20 minutes with pantry ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner
Cuisine: American / Global-inspired
Ingredients Method Notes

Ingredients
  

Soup
  • - 2 cups shredded rotisserie chicken
  • - 6 oz rice noodles or ramen noodles
  • - 2 cups chicken broth
  • - 14 oz can full-fat coconut milk
  • - 2 tbsp red Thai curry paste
  • - 2 garlic cloves minced
  • - 1 tbsp fresh ginger grated
  • - 1 tbsp fish sauce or soy sauce
  • - 1 tbsp fresh lime juice
  • - 1 tsp sugar
  • - 2 tbsp neutral oil
To Serve
  • - Fresh cilantro
  • - Lime wedges
  • - Chili oil or red pepper flakes
  • - Sliced red bell pepper optional

Method
 

  1. Cook noodles per package directions, drain, and set aside.
  2. Heat oil in a medium saucepan over medium heat. Add garlic and ginger; cook 1 minute.
  3. Add curry paste and stir for 30 seconds until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Add coconut milk, fish sauce, lime juice, and sugar. Stir and taste; adjust seasoning.
  6. Add shredded chicken and simmer 3–4 minutes until heated through.
  7. Divide noodles into bowls, ladle soup over, and top with cilantro, lime, and chili oil.

Notes

  • Storage: Store noodles and broth separately for up to 3 days. Reheat broth gently and add noodles to bowls at serving.
  • Swap: Use green curry paste for a milder, herb-forward soup. Substitute rice noodles with soba or egg noodles.