Spicy Asian Chicken Carrot Noodle Soup

Spicy Asian Chicken Carrot Noodle Soup

With you love spice, Asian flavors, and comforting soups, you're going to love this recipe, made with carrot noodles, a fragrant broth, and lots of crunchy veggies.

Spicy Asian Chicken Carrot Noodle Soup

We all know that adding spiralized vegetable noodles into your soups not only amps up the flavor of the meal, it packs in more nutrients and fiber, which fills you up and nourishes your body all at the same time.

Spicy Asian Chicken Carrot Noodle Soup

This soup wasn’t originally going to have an Asian flair (the Thai red curry paste.) But, when I tasted it towards the end, I thought it needed a little something, so I stirred in some red curry paste and the flavors of the long-simmered chicken broth and the carrots really married well together. Plus, the little spritz of lime at the end gives it a tang and brings all the flavors together!

The bell peppers are a nice crunch and make this bowl extra colorful – alas, eating the rainbow is an essential part of eating healthy, right?

Spicy Asian Chicken Carrot Noodle Soup

This recipe was originally made with turnips, but I wanted to try it out with carrot noodles, and I like the flavors better for this soup. Below, you can watch a video of how it was originally made.



Spicy Asian Chicken Turnip Noodle Soup

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3


  • 1 12 - ounce chicken breast with bones, skin discarded
  • 6 cups low-sodium chicken broth
  • 2 cups of water
  • 1 red bell pepper
  • 5 scallions
  • 2 teaspoons red curry paste
  • 1 large carrot
  • ¼ cup cilantro leaves
  • 1 lime cut into wedges for serving


  • Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
  • Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
  • While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
  • Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
  • Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
  • Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

with love, Ali

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Recipe Rating


  • I would like to see some ginger and garlic in this broth rather than red curry paste. To spice it up add a nice pinch of crushed red chili peppers.
  • I wish I liked turnips. I remember my mother used to put them in one of her pot roasts, which I really liked, but my taste buds have changed over the years. Rutabaga would probably work in place of the turnips, although it would change the color. The soup sounds great.
  • More turnips (or any of the winter roots) please! I love that your recipes are motivating me to try new combinations of ingredients I'm really expanding my cooking horizons........without expanding my waistline!!
  • Love this. I constantly want Asian soups during the winter time but in my part of New Jersey the amount of authentic Asian restaurants is limiting so I love learning how to cook some healthy options at home. Your site definitely provides me with some awesome recipes to satisfy my cravings!
  • Our winter farmers market has new turnips and kohlrabi. I will be experimenting with this wonderful recipe and look forward to many more!
  • Sounds yummy...haven't ever eaten a turnip but will give it a try.
  • My request is if you can make a spiralizer copy cat version of Shanghai noodles. You know the delicious greasy fat thick noodles with sprouts, green onions, shrimp or chicken and red and green peppers with lots of dark soy sauce yummm. They are the starchiest noodle ever!
  • Love your recipes. You have the Asian flavors wonderfully figured out and I really like how you have used daikon noodles in several. I have a request. I recently saw an entire program on ramen soup restaurants (more variety than I ever imagined). One of the interesting condiments is roasted garlic oil which apparently can be homemade. I would love to have an Inspiralized Ramen soup recipe.
  • This soup looks delicious.
  • Very excited to see you are experimenting with bone broth. I just made my first batch last week! I learned from a friend who wrote her own cookbook 'Long Way on a Little'. She describes all the benefits of bone broth in her book. Based on what I learned, I have been saving all my veggie scraps, ends and especially those funny leftover candle shaped pieces from when I spiralize. I keep a bag in my freezer and keep adding to it. Once it's full I add some bones and waterthe results is nutritious and tastes amazing!
  • This will be a great one to use up leftover turkey from Thanksgiving!
  • I would love to win the minted gift card to use for my baby announcements! I'm due in January!
  • I would use the gift card to buy Christmas cards. Thanks so much for hosting!
  • For me the ultimate bone-in soup is made with chicken feet. My mother used to go to Hungary every year and she always smuggled in a couple of kilo (still frozen) of the stuff, when she came home. Now, happily, my local Whole Food store has it sometimes. My favorite spiralized pairing is with kohlrabi, but now i will be making it with turnip. Thanks.
  • Ali, it's so refreshing to see that you use 'cheater chopsticks'...I love 'em & your recipes!
  • This looks SO good! I tried another one of your Asian soup recipes already, the one with the zucchini and green onions, and it was absolutely heavenly. I'm glad you're doing bone broth now. I read an article recently by a vet that said that bone broth is what you can feed your dog when it is too sick to eat, because it's so nourishing, and of course the same is true for people. Bone broth is restorative, and when you put it into a delicious recipe, it becomes very appetizing too.
  • I love, love, love turnips! I usually bake them, but would adore trying them in something a bit different!
  • I'd use the gift card for Christmas cards!
  • Excellent idea for chicken soup; love your recipes :-)) Leigh
  • Definitely going to try this one - just printed it!
  • Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!
  • Cooked radishes taste like a very mild turnip when they're cooked. I love them.
  • Made this tonight and it was delicious. Hubby was going to have left over take-out till he tried this. Now I have a lot less for me... Oh well...
  • My spiralizing blades are identified by "mm"s. You use alpha when you say which blade to use. What is a C blade? What is a D blade?
  • This looks delish, I have all the ingredients except turnip. Can I sub parsnips?
  • I can't figure out why this recipe has 15g fat. Is this a misprint?
  • Made this for dinner tonight, and it's delicious! First time I've ever worked with turnips or red curry paste, so thanks for the new ingredients! I added a handful of frozen peas & frozen pearl onions that I had on hand. I also added 2 cups of broth mid-boil because liquid levels seemed a little low. I used boneless, skinless chicken thighs (thigh meat is the best) and I used a bone that I had frozen for broth a while ago. Thanks for the great recipe!
  • SPICY ASIAN CHICKEN TURNIP NOODLE SOUP ingredients doesn't say how many and what size turnips.
    • We're sorry for any confusion. There are no turnips in this recipe!