Spicy Chicken Lime Rice Noodle Soup

There’s nothing better than turning homemade chicken stock into a meal that feels like it came from your favourite noodle shop.

This Spicy Chicken Lime Rice Noodle Soup starts with rich, gelatinous homemade broth, giving every spoonful incredible depth of flavour. Tender shredded chicken, silky rice noodles, a jammy soft-boiled egg, and plenty of fresh cilantro make it hearty enough for dinner, while chili crisp and fresh lime brighten everything up with just the right amount of heat.

The best part? It comes together in about 25 minutes using simple pantry staples and leftover cooked chicken, making it perfect for busy weeknights or whenever you’re craving something warm and comforting.

If you’ve spent the time making homemade chicken stock, this is one of the best ways to let it shine. Every ingredient complements the broth without overpowering it, creating a bowl that’s fresh, satisfying, and packed with flavour. Enjoy it as written or customize it with your favourite vegetables for an easy meal you’ll find yourself making again and again

Spicy Chicken Lime Rice Noodle Soup

This Spicy Chicken Lime Rice Noodle Soup is everything you want in a comforting bowl. Made with rich homemade chicken stock, tender shredded chicken, silky rice noodles, and a jammy soft-boiled egg, it's packed with fresh lime, cilantro, and a drizzle of chili crisp for the perfect balance of savoury, spicy, and bright flavours. It's an easy weeknight dinner that comes together in just 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2

Calories 505 kcal

Ingredients

  

Soup

• 4 cups homemade chicken broth
• 2 cooked chicken thighs shredded
• 100 g thai rice stick noodles
• 2 cloves garlic minced
• 1 tsp jarred ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 1 tbsp chili crisp plus more for serving
• Freshly cracked black pepper to taste

Toppings

• 2 large eggs
• Juice of ½ to 1 lime
• ¼ cup fresh cilantro roughly chopped
• Extra chili crisp

Instructions

 

• Bring a medium pot of chicken broth to a gentle simmer over medium heat.
• Add the garlic and jarred ginger. Simmer for 5 minutes to infuse the broth.
• Stir in the soy sauce, sesame oil, rice wine vinegar, chili crisp, and a few cracks of black pepper.
• Add the shredded chicken and cook for another 3 to 4 minutes until heated through.
• Meanwhile, cook the rice noodles according to the package instructions. Drain and divide between two serving bowls.
• Bring a small pot of water to a boil. Carefully lower in the eggs and cook for 6½ to 7 minutes for jammy yolks. Transfer immediately to an ice bath, peel, and cut in half.
• Ladle the hot broth and chicken over the noodles.
• Top each bowl with a soft-boiled egg, fresh cilantro, an extra drizzle of chili crisp, and a generous squeeze of fresh lime before serving.
Taste the broth before serving. Add an extra splash of soy sauce for more savouriness or another squeeze of lime for extra brightness

Keyword chicken rice noodle soup, chili crisp soup, comforting chicken soup, easy chicken soup recipe, high protein soup, homemade chicken broth soup, lime chicken soup, quick noodle soup, spicy chicken noodle soup, weeknight soup recipe