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.
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