Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup is my favorite set-it-and-forget-it meal. Coming home to the smell of coconut, curry, and ginger makes any day better.

Last fall, I experimented with Thai flavors in my slow cooker and discovered this gem. The chicken becomes incredibly tender after hours of slow cooking, and the coconut curry broth develops layers of flavor I can’t achieve with quick cooking. What makes slow cooker Thai chicken noodle soup so brilliant is how little active time it requires. You add everything to the pot in the morning, and dinner is ready when you walk through the door.

What Goes Into Slow Cooker Thai Chicken Noodle Soup

I always use chicken breasts, but thighs work beautifully too and stay even more tender. Pro tip: cutting the chicken into uniform pieces ensures even cooking.

• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons chopped cilantro (plus more for garnish)
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons minced ginger
• 1 red chili (Fresno or jalapeño), sliced
• 1 (13.5 oz) can coconut milk
• 4 cups chicken stock
• 1½ pounds chicken breasts, cut into 1½-inch cubes
• 8 ounces rice noodles
• 1 tablespoon fish sauce
• Juice of 1 lime
• Salt and pepper to taste

Step-by-Step Slow Cooker Instructions

Step 1: Add red curry paste, brown sugar, minced garlic, chopped cilantro, bell pepper, onion, ginger, and sliced red chili into your slow cooker. These aromatics form the flavor base.

Step 2: Pour in the coconut milk and chicken stock. Stir everything together to combine and dissolve the curry paste evenly throughout the liquid. The mixture should look creamy and reddish-orange.

Step 3: Place the cubed chicken into the slow cooker, pushing it down so it’s submerged in the liquid. This ensures the chicken stays moist and absorbs all the flavors.

Step 4: Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours. The chicken should be tender and easily shreddable when done. Pro tip: cooking on low develops deeper flavors.

Step 5: About 30 minutes before serving, cook the rice noodles according to package instructions in a separate pot. Drain them well. Don’t add uncooked noodles directly to the slow cooker or they’ll become mushy.

Step 6: Stir the fish sauce and lime juice into the soup. Taste and adjust the seasoning with salt and pepper if needed. The lime juice brightens everything beautifully.

Step 7: Add the cooked rice noodles to individual bowls, then ladle the hot soup over them. Garnish with additional cilantro and lime wedges. Serve immediately while hot.

Perfect Accompaniments for This Soup

This rich soup pairs wonderfully with light, crispy sides that complement the Thai flavors.

Fresh Spring Rolls: Rice paper rolls with crisp vegetables and herbs provide a refreshing, light contrast to the rich coconut broth.

Cucumber Salad: A simple cucumber salad with rice vinegar and sesame seeds adds cooling crunch that balances the soup’s warmth.

Thai Basil Lettuce Cups: Crispy lettuce filled with aromatic Thai basil creates a fresh, herbaceous bite between spoonfuls of soup.

Sesame Garlic Bread: Crusty bread with sesame and garlic butter is perfect for soaking up every last drop of the flavorful broth.

More Set-It-and-Forget-It Soup Recipes

This Slow Cooker Thai Chicken Noodle Soup delivers bold Thai flavors with minimal hands-on time. For more slow-cooked comfort, the Slow Cooker Cajun Potato Soup brings Cajun spice to creamy potatoes. Complement the Thai flavors with other Asian soups like Thai Potsticker Soup or Thai Curry Dumpling Soup for an Asian-inspired soup week.

Balance the menu with the classic Homemade Chicken Noodle Soup for traditional comfort alongside these bolder flavors.

Storage and Make-Ahead Tips

Store the soup without noodles in an airtight container in the refrigerator for up to 3 days. The broth actually improves in flavor as it sits.

To reheat, warm the soup over medium heat on the stovetop, adding a splash of water or broth if it has thickened. Cook fresh noodles and add them right before serving for the best texture.

Pro tip: freeze the soup without noodles in a sealed container for up to 2 months. Thaw overnight in the refrigerator, then reheat and add freshly cooked noodles. This makes an excellent meal prep option.

Your Slow Cooker Soup Questions

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