October 22, 2019

Spicy Asian Noodle Soup with Chicken (or leftover turkey or tofu!)

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*Originally posted in December 2012*

I still had leftover turkey in the fridge, so here’s another soup recipe for you tonight! This one is incredibly easy and very adaptable based on your likes. It was ready in less than 30 minutes.


2 cups cooked chicken – you could use shredded rotisserie chicken and I bet it would taste amazing. Or you could probably substitute firm tofu, cubed.
I used about 2 cups of leftover turkey  

6 cups chicken broth

2 teaspoons red curry paste

1 Tablespoon Sriracha sauce (if you’re worried about spice, start with 1/2 Tablespoon)

5 oz rice noodles (like Maifun)

1 red bell pepper, thinly sliced

4 scallions, sliced

1/2 bunch of cilantro

Lime wedges (optional)


1.) In a medium sauce pan, bring broth and water to a light simmer.

2.) Wisk red curry paste into broth. Add Sriracha sauce. Bring back to a low boil.

3.) Toss in noodles and bell pepper. Cook until just tender (about 3 minutes)

4.) Toss in your cooked chicken, turkey or tofu. Bring to a low simmer again.

5.) Ladle soup into bowls, top with scallions and cilantro. You could serve with lime wedges, which you could squeeze over the soup right before eating.

I think this would also be good with mushrooms – but I like mushrooms in asian-flavored soups. If you add these, I’d use a cremini mushroom and toss them in before noodles so they can cook down.  My husband thought there were too many noodles in the soup – but in all honesty I tossed in the whole 6 oz package because I didn’t know what to do with the extra 1 ounce of noodles. You can adapt based on what you like.

I wouldn’t freeze this soup. I’m guessing the rice noodles wouldn’t freeze well. Anyone freeze rice noodles before? I’d love to know your experience.

Source: Recipe adapted from a recipe in the January/February 2013 edition of Rachael Ray magazine.

This soup recipe is part of our Soup and Salad recipe series! You might also like:

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  1. We made this for dinner tonight and it was soooo good. Next time I will just put in half of my 6.75 oz package of noodles because there were way to many. Thanks for posting this.

  2. A friend invited us over for dinner, and this is what she served! We squeezed lime wedges and added Sriracha to it. It’s wonderful!!

  3. We JUST had this for dinner tonight. I saw it in the magazine and had to try it. I love that its naturally gluten and dairy free, which is where we’re at right now. All of our kids loved it. That’s funny about the Sriracha, that is the one thing my husband added to his.

  4. Heather J. says

    I saw this soup on the cover of Rachael Ray mag and my mouth started watering as soon as I took it out of the mailbox! Can’t wait to try it!

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