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When the craving for comfort hits but you don’t have hours to spend simmering stock, this Spicy Asian Chicken Noodle Soup swoops in to save the day. Bursting with bold flavors, fresh vegetables, and the hearty satisfaction of rice noodles, it’s the ultimate quick fix for busy weeknights or when you’re feeling under the weather. With a little help from pre-cooked rotisserie chicken and ready-made chicken bone broth, you can skip straight to the good part—enjoying a steaming, aromatic bowl of soup in under 30 minutes.
This isn’t your average chicken noodle soup. The broth is infused with red curry paste, fresh ginger, and a dash of Sriracha, delivering a flavorful kick that will wake up your taste buds. For those who love an extra layer of heat, toss in a sliced jalapeño or Thai chili pepper. It’s spice tailored to your taste. Shiitake mushrooms, snow peas, and carrots add a medley of textures and colors, making this soup as visually appealing as it is delicious.
The Perfect Base: Rice Noodles
Rice noodles soak up the vibrant broth, creating a silky base that’s both light and satisfying. The tender rotisserie chicken ties it all together, turning this soup into a complete meal that feels both wholesome and indulgent. Whether you’re seeking a soothing lunch or a cozy dinner, this recipe is here to deliver.
Convenience Without Compromise
What sets this soup apart is its balance of convenience and authenticity. Using rotisserie chicken and pre-made broth saves time without sacrificing flavor. (Of course you can always use homemade chicken stock or bone broth.) Meanwhile, the combination of fresh vegetables and bold seasonings ensures every bite is packed with richness. You get the depth of a slow-cooked dish without the wait.
Customize Your Asian Chicken Noodle Soup
This Asian Chicken Noodle Soup is also wonderfully versatile. Can’t find shiitake mushrooms? Swap them for cremini or button mushrooms. Prefer snap peas to snow peas? Go ahead and substitute. The recipe is a canvas, allowing you to adapt it to your personal tastes or whatever’s in your fridge. Even the spice level is flexible; dial it up or down to suit your preference.
Meal Prep Made Easy
Perfect for meal prep, this soup can be made ahead and stored in the fridge. Just keep the rice noodles separate to avoid them soaking up too much broth and becoming mushy. When you’re ready to eat, simply reheat the broth and assemble your bowl.
Your New Go-To Comfort Food
So, the next time you’re in the mood for something comforting, flavorful, and fast, look no further. This Asian Chicken Noodle Soup is the ultimate remedy for a long day, a chilly evening, or just a hankering for something deliciously different. It’s a recipe you’ll come back to time and again, whether for its quick preparation, bold flavors, or the warm hug it offers in every spoonful.
When the craving for comfort hits but you don’t have hours to spend simmering stock, this Asian Chicken Noodle Soup swoops in to save the day. Bursting with bold flavors, fresh vegetables, and the hearty satisfaction of rice noodles, it’s the ultimate quick fix for busy weeknights or when you’re feeling under the weather. With a little help from pre-cooked rotisserie chicken and ready-made chicken bone broth, you can skip straight to the good part—enjoying a steaming, aromatic bowl of soup in under 30 minutes.
1 1/2 cups shredded rotisserie chicken (or any kind of leftover chicken)
1/2 cup grated peeled carrot
1/2 cup thinly sliced snow peas
1/2 cup sliced shiitake mushrooms
2 tsp. Sriracha (hot chile sauce)
(optional) one chopped Jalapeno or Thai chili pepper
2 tsp. lower-sodium soy sauce or coconut aminos
1 1/2 tsp. Thai red curry paste
1 (2-in.) piece fresh ginger, grated (or use a heaping tablespoon grated ginger from a jar)
FOR THE NOODLES
6 cups water
4 oz. uncooked rice noodles
GARNISH
1 Tbsp. fresh lime juice chopped fresh mint
chopped fresh cilantro
green onions, chopped
Instructions
Bring broth chicken, carrot, snow peas, chile sauce, soy sauce, curry paste, and ginger to a simmer in a medium saucepan, keep mixture warm
Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about ¼ cup rice noodles in each of 4 bowls.
Add lime juice to broth mixture; stir. Ladle broth mixture over noodles; top evenly with mint. cilantro, and green onions
Notes
Use Sriracha, soy sauce, curry paste, and ginger to maximum flavor with minimal cook time. If you don’t have the Sriracha on hand, thin slices of jalapeño chile make a good substitute
