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Colorful vegetables and flavorful chicken simmer together to make a spicy Thai chicken noodle soup! Perfect for chilly weather, this Thai noodle soup is warm and comforting.

spicy thai chicken noodle soup
*Please note* this post was originally published in 2017. I’ve redone the photos and some of the blog text but the recipe remains the same.

You’re all aware of my love for Thai food, right? If not, please see here, here…oh, and here. Today I’m adding one more favourite to the repertoire. AND – it’s a soup! Perfect for those chilly winter days when you need to warm your soul from the inside out, and you know that a little bit of spice will really do the trick!

We’ve really been in dire need of soul-warming soup over the past couple of days. It’s been freezing here! As soon as November 1st started, the snow started – and it didn’t stop! Plus, we’ve been sick. Reallllly sick. My poor little Wally was k’od from his cold last weekend, and this weekend Oscar had it. *Sigh*.

We tried going out for a walk on Sunday, but with one sick kid and temperatures well below freezing, it wasn’t a great success. Both boys looked up at us halfway through the walk like, why!? Needless to say we headed home fairly quickly.

Here’s where that warm soup comes in handy 🙂

spicy thai chicken noodle soup

How do you make spicy Thai chicken noodle soup?

The base of the soup is pretty similar to my Thai green chicken curry, using a base of basil, curry paste, fish sauce and brown sugar, but you’ll need a lot more stock for the soup, plus some garlic and ginger for extra flavour. You can also easily modify the spice level based on your preference; we like it quite spicy so I used 3 tablespoons of green curry paste.

If you’re using leftover rotisserie chicken, it’ll make this soup a snap. You could also start with raw chicken breasts and bake, or fry them beforehand.

For the noodles, I  like using the wider rice stick noodles, but its also great with rice vermicelli! It’s all about preference!

Speaking of preference, you can also use whatever vegetables you’d like inside the soup. I used bell peppers, carrots and snap peas; I love to julienne the carrots, so they fit right in with the noodles! If you don’t own a Y-peeler, it’s a good investment for an easy way to julienne your veggies.

The soup takes about 30-40 minutes in total to make; not too shabby if you’re in need of a quick weeknight meal! It keeps very well in the fridge, up to 3-4 days.

spicy thai chicken noodle soup

Can you make this soup vegan?

If you’d prefer to skip the chicken in this soup, just leave it out and add another couple cups of vegetables. You could also add some roasted or pan-fried tofu at the end, for a little extra kick of protein!

The recipe also calls for chicken stock, but if you’re following a vegan or vegetarian diet, feel free to substitute the stock for a vegetarian stock.

I hope wherever you’re reading this from your temperatures aren’t as cold as ours, but if they are, get ready to slurp your next soup. If you give it a try, be sure to snap a picture and tag it #loveinmyoven on Instagram so I can see how it turned out!

spicy thai chicken noodle soup
spicy thai chicken noodle soup

We love soup around here! Check out a few of my other soup recipes:

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spicy thai chicken noodle soup

Spicy Thai Chicken Noodle Soup

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5 from 2 reviews

  • Author: Katherine
  • Total Time: 1 hours 5 minutes
  • Yield: 45 servings 1x


Colorful vegetables and flavorful chicken simmer together to make a spicy Thai chicken noodle soup! Perfect for chilly weather, this Thai noodle soup is warm and comforting.


  • 1 tbsp coconut oil 
  • 2 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 shallot, finely diced
  • 1/4 cup fresh basil, in small pieces
  • 3 tbsp Thai green curry paste
  • 6 cups chicken stock, low sodium*
  • 2 cups fresh vegetables, diced (carrots, bell peppers, snow peas)
  • 1 lb cooked chicken, shredded
  • 6 oz rice vermicelli noodles
  • 1 400mL can coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • juice of 1 lime (optional)
  • cilantro, for garnish


  1. In a large pot over the stove, on medium heat, melt the coconut oil. Add the ginger, garlic cloves and diced shallot. Sauté for 4-5 minutes or until the onion becomes translucent.
  2. Add the fresh basil and green curry paste, and sauté for another 1-2 minutes, until fragrant. Slowly pour in the chicken stock, and bring to a boil over medium-high heat. Once boiling, add the vegetables and the chicken, and reduce heat to maintain a gentle simmer for 15 minutes. Add the vermicelli noodles, and the coconut milk and continue cooking for 5-10 minutes or until the vegetables and noodles are tender. Add the fish sauce and brown sugar. Add the lime juice (if using) just prior to serving.

Once cooled, the leftovers can be kept in the fridge for 3-4 days. 


*Use vegetable stock and skip the chicken for a vegetarian version of the soup

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: thai
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Spicy Thai Chicken Noodle SoupSpicy Thai Chicken Noodle Soup

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. Hope everyone is feeling better now! It took me 3 weeks to get rid of a cold recently and I ate lots of spicy soup. Wish I would have had your recipe because this looks so delicious. I’ll just make it for this week’s dinner and I totally love the thin rice vermicelli noodles too 🙂

    1. Aaah 3 weeks!!! I came down with the boys’ cold unfortunately and guess what? I made this soup today and that spice helps A LOT! Glad you’re feeling better Karrie! Hope you love it my dear!!

  2. This soup looks insanely delicious, Katherine! We are all just getting over a stomach bug in my house and this might be just the thing when we finally can eat real food again!