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Slow Cooker Thai Chicken Noodle Soup

Slow cooker Thai chicken noodle soup with coconut milk and fresh herbs
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Flavorful, easy-to-make dish featuring tender chicken, aromatic red curry, creamy coconut milk, and silky rice noodles.

Ingredients

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  • 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

Instructions

  1. Add red curry paste, brown sugar, garlic, cilantro, bell pepper, onion, ginger, red chili, coconut milk, and chicken stock into slow cooker. Stir to combine.
  2. Place cubed chicken into slow cooker, submerging it in liquid.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  4. About 30 minutes before serving, cook rice noodles according to package instructions in separate pot and drain.
  5. Stir fish sauce and lime juice into soup. Taste and adjust seasoning with salt and pepper if needed.
  6. Add cooked rice noodles to individual bowls, then ladle hot soup over them. Garnish with additional cilantro and lime wedges.

Notes

  • Use vegetable broth and tofu for vegetarian version. Add more red chili or sriracha for extra heat.
  • Freeze soup without noodles in sealed container for up to 2 months. Add freshly cooked noodles when reheating.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-thai-chicken-noodle-soup/