Slow Cooker Thai Chicken Noodle Soup That Tastes Like Takeout
This Slow Cooker Thai Chicken Noodle Soup is a flavorful, easy-to-make dish featuring tender chicken, aromatic red curry, creamy coconut milk, and silky rice noodles. Perfect for meal prep, this comforting Thai-inspired soup is rich, slightly spicy, and packed with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: Up to 7 hours
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons chopped cilantro
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons minced ginger
- 1 red chili (Fresno chili or jalapeño), sliced
- 1 (12-ounce) 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 the red curry paste, brown sugar, garlic, cilantro, bell pepper, onion, ginger, red chili, coconut milk, and chicken stock into a slow cooker. Stir to combine.
2. Place the cubed chicken into the slow cooker, submerging it in the liquid.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
4. About 30 minutes before serving, cook the rice noodles according to package instructions and drain.
5. Stir the fish sauce and lime juice into the soup, then add the cooked rice noodles.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with additional cilantro and lime wedges if desired.
Notes
Make It Vegetarian: Swap chicken for tofu or mushrooms and use vegetable broth.
Adjust Spice Level: Add more red chili or sriracha for heat or omit for a milder taste.
Extra Veggies: Bok choy, mushrooms, or shredded carrots enhance nutrition.
Creamier Version: Add more coconut milk for a richer broth.
Gluten-Free: Ensure fish sauce and curry paste are gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Find it online: https://paulakitchen.com/slow-cooker-thai-chicken-noodle-soup/