Spicy Asian Chicken & Rice Noodle Soup

Spicy Asian Chicken & Rice Noodle Soup

Recipe: Spicy Asian Chicken & Rice Noodle Soup

Author: Allie, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Makes: 4-6 servings

I love soup season! I always try to make some of my favorite dishes into soups to keep me satisfied during the colder months. This dish has all of the robust flavors of an Asian Stir Fry all cozied up in a delicate broth. Make sure you have your spicy Radish Microgreens & Green Onions ready to roll!!

Tip: Swap the chicken for Tofu & make it vegetarian! 


  • 3 cups chicken broth
  • 1 1/2 cups water
  • 2 cups cups shredded or diced cooked chicken breast
  • 1 cup carrot, julienned
  • 1 small bell pepper, julienned
  •  8 oz portabella mushrooms, sliced (can sub oyster, shiitake, or button mushrooms)
  •  1 cup sliced snow peas
  •  2 teaspoons Sriracha (more or less to taste) 
  •  3 teaspoons lower-sodium soy sauce or Tamari for GF
  •  3 teaspoons Thai red curry paste
  •  1 (2-inch) piece peeled fresh ginger
  •  6 cups water (for cooking the rice noodles)
  •  3 ounces uncooked wide rice noodles
  •  1 tablespoon fresh lime juice (+ wedges for serving)
  •  1/4 cup chopped fresh mint 
  •  1/4 cup chopped fresh cilantro
  •  1/4 cup thinly sliced green onions
  • Handful of Radish Microgreens (or your favorite kind!)


  1. Bring the first 11 ingredients to a simmer in a medium saucepan; keep warm.
  2. Bring 6 cups of water to a boil in a large saucepan. Add rice noodles; cook for 3 minutes. Drain. 
  3. Place about 1/4 cup rice noodles in each bowl. 
  4. Discard the ginger from the broth. Ladle soup mixture over each bowl of rice noodles. Top with 1 tablespoon each of chopped mint, cilantro, Hamama greens, and green onions. Serve with lime wedges, sriracha, and a splash of extra soy sauce if desired.
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