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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.

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

  • 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.

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