Slow Cooker Thai Chicken Noodle Soup

Why You’ll Love This Recipe

• Effortless Preparation: With minimal chopping and no need to pre-cook ingredients, this recipe is perfect for busy days.
• Rich, Authentic Flavors: The combination of red curry paste, coconut milk, and fresh aromatics delivers a depth of flavor reminiscent of traditional Thai soups.
• Flexible Ingredients: Easily adaptable to include your favorite vegetables or to adjust the spice level to your preference.
• Perfect for Meal Prep: This soup stores and reheats well, making it ideal for leftovers or make-ahead meals.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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 (such as 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

Directions

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 on 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.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: Up to 7 hours

Variations

• Make It Vegetarian: Substitute chicken with tofu or mushrooms and use vegetable broth instead of chicken stock.
• Spice Level Adjustment: Add more red chili or a dash of sriracha for extra heat, or reduce the chili for a milder soup.
• Extra Veggies: Add bok choy, mushrooms, or shredded carrots for more texture and nutrition.
• Creamier Version: Use extra coconut milk for a richer, creamier broth.
• Gluten-Free: Ensure that the fish sauce and curry paste are gluten-free, as some brands contain gluten.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the soup (without the noodles) in a sealed container for up to 2 months. Add freshly cooked noodles when reheating.
• Reheating: Warm the soup over medium heat on the stovetop, adding a splash of water or broth if needed to adjust consistency.

FAQs

How spicy is this Thai chicken noodle soup?

The spice level depends on the red curry paste and chili used. Adjust according to your preference.

Can I use a different type of noodle?

Yes, you can use egg noodles, soba noodles, or even zucchini noodles for a low-carb option.

Do I have to cook the noodles separately?

Yes, cooking them separately prevents them from getting mushy when stored.

Can I make this soup in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then do a quick release before adding the noodles.

What if I don’t have fish sauce?

You can substitute it with soy sauce or tamari for a similar umami flavor.

How can I thicken the broth?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more flavor and remain tender.

What can I serve with this soup?

Serve with a side of Thai spring rolls, a fresh cucumber salad, or a crusty baguette.

Is this soup dairy-free?

Yes, coconut milk is dairy-free, making this soup suitable for a dairy-free diet.

Can I add peanut butter for extra richness?

Yes! Stir in 1-2 tablespoons of peanut butter for a nutty depth of flavor.

Conclusion

This Slow Cooker Thai Chicken Noodle Soup is a must-try for anyone who loves bold, comforting flavors with minimal effort. Whether you're preparing it for a cozy weeknight dinner or meal prepping for the week, this soup is sure to become a favorite. Enjoy its aromatic broth, tender chicken, and satisfying noodles—all infused with the perfect blend of Thai spices.

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Slow Cooker Thai Chicken Noodle Soup

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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.

• Author: Janet
• 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
• 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

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Instructions

• 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.
• Place the cubed chicken into the slow cooker, submerging it in the liquid.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
• About 30 minutes before serving, cook the rice noodles according to package instructions and drain.
• Stir the fish sauce and lime juice into the soup, then add the cooked rice noodles.
• Taste and adjust seasoning with salt and pepper if needed.
• 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.