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Classic chicken noodle soup meets Thai takeout in this Thai Chicken Noodle Soup. Featuring juicy chicken, silky noodles, tender veggies, and a rich coconut milk‑infused broth kissed with bright lime and punchy red curry paste, this comforting Thai chicken soup with noodles is bursting with savory, soothing goodness. Best of all, the slow cooker or crock pot does all the heavy lifting!

“I have a very picky and soup adverse teenager and since the first time I made this been HEAVILY in the meal plan rotation. It’s also excellent minus the noodles and served over rice.”

– EMILY
Overhead photo of a bowl of Thai chicken soup with noodles and coconut milk.

Update: This recipe was originally published in February 2017. I made edits to the article below to include more information about making this Thai chicken soup recipe with noodles at home.

Hi, friends! If you’re looking for a delicious soup recipe that’s requires minimal effort and delivers maximum flavor, you’ve found it! Bright and vibrant, yet cozy and wholesome, this chicken noodle soup will take your tastebuds straight to Thailand:

Table of Contents

About this Thai chicken noodle soup

Imagine: a steaming bowl with tender chunks of chicken breasts mingling with sweet red bell peppers, mellow yellow onions, herbaceous cilantro, and oodles of chewy noodles in a savory, slightly sweet, creamy, curry-and-coconut-kissed broth. It’s a dreamy combination of comforting chicken noodle soup and bold Thai flavors that’s perfectly satisfying. 

And, best of all, this Thai chicken noodle soup recipe is an absolute BREEZE to prepare thanks to the trusty slow cooker or crockpot. Just dump everything into the slow cooker, set it, and forget it. Weeknight Dinner = Won.

If you’re looking for more simple, cozy International chicken soup recipes, try this miso soup with chicken next.

Why you’ll love this recipe

Aside from being lick-the-bowl delicious, this Thai chicken noodle soup recipe is also:

  • Cozy and Flavorful. Savory, sweet, spicy, creamy, brothy, and loaded with texture from veggies, chicken, and egg noodles, my chicken coconut noodle soup is everything you could possibly want from a bowl of soup.
  • Super Easy, Low Effort Meal. Just prep the ingredients and toss them in the crockpot. The slow cooker does the rest!
  • Pantry‑Friendly. Many ingredients are staples (coconut milk, curry paste, chicken stock) with a few fresh items, like chicken and veggies, to elevate it.
  • Flexible and Customizable. Need it to be gluten-free? Use rice noodles. Want more veggies? Add bok choy or spinach. Want bolder flavor, add more curry paste. 
  • Crowd Pleaser. This Thailand-inspired twist on classic chicken noodle soup hits that sweet spot between adventurous and approachable.
Overhead photo of raw chicken breasts, dry noodles, coconut milk, broth, veggies, and Thai seasonings neatly arranged on a kitchen counter.

Ingredients for thai chicken soup with noodles

Here’s your full grocery list for this Thai chicken soup recipe with noodles:

  • Fresh Ginger and Garlic. Fresh is best. But, in a pinch you can swap in ginger paste and a jarred minced garlic.
  • Chicken. You can use either boneless, skinless chicken breasts or chicken thighs in this recipe. Just make sure you use boneless, skinless chicken either way.
  • Yellow Onion. For sweet allium complexity. Substitution: In a pinch, you can use red onion, sweet onion, or shallots instead.
  • Red Bell Pepper. For a pop of color and sweetness. Substitution: Yellow or orange bell pepper work too, though they won’t be as vibrant.
  • Fresh Cilantro. For a pop of herby goodness and bright green color. Substitution: Thai basil or parsley work as well.
  • Lime. A touch of acidity really helps to balance out all the flavors in this chicken Thai noodle soup. Substitution: If you absolutely *must* use the bottled stuff, Nellie & Joe’s Famous Key West Lime Juice is the closest to the real thing.
  • Kosher Salt and Ground Black Pepper. For seasoning.
  • Thai Red Curry Paste. The real flavor-maker in this slow-cooker Thai soup.
  • Fish Sauce. Packs umami flavor. Substitutions: Vegan fish sauce, liquid or coconut aminos, tamari, or soy sauce mixed with mashed anchovies, or Worcestershire sauce.
  • Honey. Lends a touch of sweetness to balance the spicy, salty flavors. Substitutions: Agave nectar, rice syrup, date syrup, or even maple syrup and brown sugar work too.
  • Chicken Stock. If possible, reach for chicken bone broth or bouillon.
  • Full-Fat Coconut Milk. Full fat, unsweetened coconut milk gives this soup a richer, more flavorful mouth feel.
  • Egg Noodles. Chewy egg noodles are a natural choice. Substitutions: Any long or short noodles made from wheat, rice, or even chickpeas. Just be sure to not overcook them!

Recipe variations

Even though my family loves this Thai noodle soup recipe with chicken just as is, there are plenty of opportunities for you to make it your own. Here are a few ideas to try:

  • Optional Garnishes: While the crockpot Thai soup is really flavorful on its own, the garnishes add an extra pop of flavor and texture. Try adding some (or all!) of the following:
    • Lime Wedges 
    • Chopped Peanuts 
    • Sliced Red Chili or Jalapeños
    • Sliced Green Onion
    • Extra Cilantro
    • Thai Basil or Fresh Basil Leaves
    • Sriracha or Sambal Oelek 
  • Vegan Chicken Noodle Soup: If you’re making this soup for a vegan or vegetarian, simply swap in soy curls for the chicken, veggie broth for the chicken broth, agave for the honey, and your favorite vegan fish sauce alternative.
  • Vegetable Boost: Amp up the veggie factor of this Thai noodle soup by throwing in your favorite vegetables such as carrots, cauliflower, bok choy, spinach, or other tender greens.
  • Herby Thai Soup: Garnish bowls with Thai Basil and mint along with the cilantro and scallions.
  • Spicy Kick: Add Thai chilis to the crock pot thai coconut chicken soup or garnish the top with a drizzle of sriracha hot sauce.

If you love Thai food, check out these fan-favorite recipes next: Soba Noodles Bowl, Sweet Thai Chili Chicken, and Thai Peanut Chicken Crock Pot.

Close-up photo of Thai chicken noodles soup garnished with cilantro.

Chef expert tips for perfect results every time

  • Full-Fat Coconut Milk. While it might be tempting to use low-fat coconut milk, it will lead to watery results.
  • Watch Fill Level. Don’t overfill the slow cooker. Be sure there’s enough headspace to add everything, including the noodles at a later point in time.
  • Don’t Overcook the Noodles. After adding the noodles to the slow cooker (or crockpot), watch the cooking time very closely! And, make sure you have the slow cooker set to LOW. The noodles can go from al dente to a mushy mess very quickly. I recommend you let the noodles cook for 8-15 minutes, and then check on them. I cooked mine for 10 minutes and they were perfect, but each slow cooker is different.
    • If you are making this crock pot Thai chicken soup recipe as part of your meal prep, make the noodles separately and add them when you’re ready to serve.
  • Adjust to Cookware. Not all crockpots and slow cookers are created equal. Some run hotter than others, so check on the soup periodically if it’s your first time making this recipe for crock pot thai coconut chicken soup.
  • Taste and Adjust. A little fresh lime juice, kosher salt, a touch of fish sauce, and/or a drizzle of honey can go a long way.
  • Garnish Generously. Remember you eat with your eyes first. A flurry of fresh herbs, a sprinkle of crushed chopped peanuts, a couple chili slices, and a lime wedge or two will elevate your bowl of Thai chicken noodle soup.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What kind of noodles are best?

While egg noodles are the classic choice in chicken noodle soup recipes, rice noodles or glass noodles are a great Asian alternative to use in this crock pot thai coconut chicken soup.

What gives Thai chicken noodles soup the most flavor? 

With a hard-hitting group of red curry paste, fish sauce, sweet coconut milk, and a trio of potent aromatics (ginger, garlic, and onion), it’s difficult to pinpoint the single item that gives this Thai-inspired soup the most flavor. 

That said, if I only get to pick ONE to use in this Thai chicken noodle soup recipe, I guess it’d have to be the curry paste since it’s packed with like 10-12 ingredients in one little bottle. 🤷‍♀️

Do I need the fish sauce?

A little fish sauce packs a TON of flavor, so if you’ve got it, I recommend using it. However, if you don’t have any on hand, vegan fish sauce, liquid or coconut aminos, tamari, soy sauce, or soy sauce mixed with mashed anchovies if you’re serious, and Worcestershire sauce can work in a pinch.

How spicy is this?

That definitely depends upon your personal tastebuds. But, I personally feel like this crock pot Thai chicken soup recipe is mild to moderate in heat. You can absolutely dial the heat up or down by adjusting the chili paste and/or honey.

Why did my crock pot thai coconut chicken soup turn out watery?

More than likely you attempted to use light coconut milk versus full-fat or overcooked the noodles to a mushy state.

Angled close up photo of a chunk of chicken breast in thai noodles soup.

Serving chicken noodle soup thai

  • Garnished to the Nines: Ladle this chicken noodle soup – Thai curry mashup into a warm bowl and top with fresh cilantro, sliced cilantro, chopped peanuts, and lime wedges.
  • With Crusty Bread: If you really have the hankering to serve something on the side, I suggest a piece of crusty bread, baguette, or naan bread to sop up every last drop of creamy, spicy-sweet deliciousness.
  • Alongside a Salad: Soup and salad are a classic pairing for a reason. Pair this crock pot thai chicken soup with mango salad thai or avocado salad with cucumber for a delicious textural contrast.
  • Pair with Thai Favorites: Add a side of coconut shrimp, chicken satay, chicken meatballs Thai Style, curried salmon recipe, or this chicken and peanut sauce recipe for a hearty dinner.
  • Serve with Rice: Skip the noodles and pair the thai chicken soup with sticky coconut rice and top with toasted coconut flakes for a tropical finish.

Storing leftovers

  • Since noodles can easily get overcooked, be sure to transfer the crock pot thai coconut chicken soup out of the hot crockpot and into individual bowls or storage containers once the noodles are cooked.
  • Refrigerator Storage: Allow leftover crock pot thai chicken soup to cool to room temperature before transferring to an airtight container. Store in the fridge for up to 5 days.
    • Just note that during reheating the noodles may get mushy. If you are dedicated to maintaining the integrity of all the various textures, I suggest straining leftovers so the broth is in one container, noodles in another, and all the goodies are in another. Bring the broth mixture to a simmer, add the solids and heat for 1-3 minutes or until warm, and then stir in the noodles.
  • Freezing Instructions: You can freeze this Thai chicken noodle soup recipe; however, you’ll want to do so WITHOUT the noodles and herbs. Let the soup cool to room temperature before storing in freezer-safe containers or heavy-duty freezer bags. Store in the freezer for up to 3 months.
    • When you’re ready to eat, boil the noodles to al dente perfection in a large pot while you warm the soup base and then stir them together.
Overhead photo of chicken noodle soup Thailand style with coconut milk and cilantro in a white bowl with a spoon inserted into the soup.

This crock pot thai chicken soup is a delicious bridge between cozy comfort food and the bold flavors of Thai cuisine. Creamy, savory, slightly sweet, mildly spicy, totally slurp-able, and deeply satisfying—all with very little effort thanks to the slow cooker, this Thai soup recipe is worth savoring. Who knows—you may never go back to regular chicken noodle soup again.

I hope you grab your slow cooker and let the aromas fill your kitchen! Just don’t forget to come back and comment or tag me in a photo on social media—I love cheering you on in the kitchen!

Until next time, cheers!

Cheyanne

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More chicken noodle soups!

Overhead photo of Thai chicken noodle soup garnished with cilantro and lime wedges in a white serving bowl.

Thai Chicken Noodle Soup

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 5 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 5 hours
Servings: 6 servings
Print Recipe Pin Recipe
Classic chicken noodle soup meets Thai takeout in this Thai Chicken Noodle Soup. Featuring juicy chicken, silky noodles, tender veggies, and a rich coconut‑infused broth kissed with bright lime and punchy red curry paste, this comforting Thai chicken soup with noodles is bursting with savory, soothing goodness. Best of all, the slow cooker or crock pot does all the heavy lifting!

Equipment

  • 1 Slow Cooker or Crock Pot

Ingredients 

  • 1 3/4-inch piece of Ginger – peeled and grated (about scant 1 TBS)
  • 4 Cloves Garlic – minced
  • ¼ Cup Red Curry Paste
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Honey
  • 4 Cups Chicken Stock
  • 1 Pound Boneless, Skinless Chicken Breasts or Thighs – cut into 1 ½’’ pieces
  • 1 large Yellow Onion – diced
  • 1 large Red Bell Pepper – diced
  • 2 (14 ounce) Cans Full Fat Coconut Milk
  • 6 ounces Egg Noodles
  • 1-2 TBS Fresh Cilantro – chopped, plus more for garnish
  • 1 whole Lime – juiced (about 2 TBS)
  • to taste Kosher Salt and Ground Black Pepper
  • Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion

Instructions

  • Layer Ingredients in the Crockpot: In the bowl of your slow cooker or crockpot, add the ginger, garlic, curry paste, fish sauce, honey and chicken stock. Season with 1 teaspoon salt and 1/4 teaspoon pepper and then grab a whisk and vigorously stir the ingredients until they're well combined.
    Then, add the chicken, onions and bell peppers to the slow cooker.
  • Cover and Slow Cook Thai Chicken Soup: Cover the crockpot and cook the soup on LOW for 5-6 hours or HIGH for 2-3 hours, or until the chicken is tender.
  • Add Coconut Milk and Noodles, Cook on Low: Remove the lid of the slow cooker and stir in the coconut milk and noodles.
    Re-cover and continue to cook on LOW for 8-15 minutes or until pasta is just al dente. (SEE NOTES)
  • Stir in the Cilantro and Lime: Just before serving, stir the cilantro and lime juice into the soup.
    Taste and adjust the Thai chicken soup with noodles for seasoning with salt and pepper.
  • Garnish and Serve Thai Chicken Noodle Soup: Ladle the Thai noodle chicken soup into serving bowls. Top with garnishes, serve immediately and enjoy!

Video

[adthrive-in-post-video-player video-id=”Y6Dwl1fQ” upload-date=”2018-01-09T16:31:43+00:00″ name=”Thai Chicken Soup with Noodles” description=”Classic chicken noodle soup meets Thai takeout in this Thai Chicken Noodle Soup. Featuring juicy chicken, silky noodles, tender veggies, and a rich coconut‑infused broth kissed with bright lime and punchy red curry paste, this comforting Thai chicken soup with noodles is bursting with savory, soothing goodness. Best of all, the slow cooker or crock pot does all the heavy lifting!” player-type=”default” override-embed=”default”]

Notes

  • Chicken: You can use either chicken breasts or chicken thighs in this recipe. Just make sure you use boneless, skinless chicken either which way.
  • Coconut Milk: The recipe calls for regular, full fat coconut milk, and I wouldn’t substitute light coconut milk here. The full fat coconut milk gives this soup a much more pleasant mouth feel and more flavor!
  • Cooking noodles in the crock pot: After adding the noodles to the slow cooker, watch the cooking time very closely! And, make sure you have the slow cooker set to LOW. The noodles can go from al dente to a mushy mess very quickly. I recommend you let the noodles cook for 8-15 minutes, and then check on them. I cooked mine for 10 minutes and they were perfect, but each slow cooker is different.
  • Garnishes: While this chicken Thai noodles soup is flavorful on its own, the garnishes add an extra pop of flavors and textures that can’t be replicated. They really make the soup, so I highly suggest you don’t skip the extra lime juice, peanuts, and green onions (or more cilantro) at the very least!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 308kcal    Carbohydrates: 37g    Protein: 25g    Fat: 6g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.03g    Cholesterol: 77mg    Sodium: 796mg    Potassium: 642mg    Fiber: 2g    Sugar: 12g    Vitamin A: 2459IU    Vitamin C: 40mg    Calcium: 47mg    Iron: 2mg
Course: entree, Soup
Cuisine: Thai

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