Classic chicken noodle soup meets Thai massaman chicken curry in this Thai Chicken Noodle Soup. Packed with flavor and made with the convenience of the slow cooker, this sweet and savory Thai noodle soup is good for the soul.
Featured comment: 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
Update: This post was originally published in February 2017. I made edits to the post below, including adding a step-by-step recipe video to show you exactly how easy this Thai noodle soup is to make.
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About this chicken Thai noodle soup
Not only is this chicken noodle soup with coconut milk spectacularly satisfying in the taste department, but it is also an absolute breeze to whip together thanks to the trusty slow cooker (or crockpot, or Instant Pot set to slow cook)— all you need is 15 minutes of prep time. Weeknight Dinner = Won.
Tender, succulent chunks of chicken, sweet red bell peppers, mellow yellow onions, herbaceous cilantro, and oodles of chewy egg noodles swimming in a savory, slightly sweet, creamy, curry-flavored broth make this Thai noodle soup simply slurp-worthy.
Why you’ll love this soup recipe!
Aside from being lick-the-bowl delicious, this Thai chicken noodle soup recipe is also:
- Ridiculously Easy To Make. You only need to spend about 15 minutes of active time in the kitchen to make this easy Thai noodle soup, then the slow cooker does the rest!
- Made With Just 13 Wholesome Ingredients. This is a meal you can definitely feel good about feeding your family. This healthy Thai soup is also an excellent choice to make for someone who is feeling under the weather — the bold flavors will titillate the tastebuds regardless of how stuffy your nose is.
- Rich, Brothy, & Oh-So-Satisfying. My chicken coconut noodle soup hits all the targets. It’s sweet, spicy, creamy, brothy, and loaded with texture from veggies, chicken, and egg noodles. In short, it’s everything you could possibly want from a bowl of soup!
Ingredients for Thai chicken noodle soup
As promised, you don’t need a ton of ingredients to make this Thai noodle soup with chicken. Here’s your full grocery list:
- Ginger – Fresh is best, but you can absolutely swap in the ginger paste that comes in a tube if needed.
- Garlic – Again, fresh is best for aromatics, but in a pinch, you can use jarred minced garlic instead.
- 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.
- Substitution: Feel free to use rehydrated soy curls as a vegetarian alternative.
- 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: They won’t look quite as vibrant, but yellow or orange bell pepper can also be used here.
- Fresh Cilantro – For a pop of herby goodness and bright green color.
- Substitution: If cilantro isn’t your favorite, try swapping in Thai basil or parsley instead.
- 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 bottled lime juice, Nellie & Joe’s Famous Key West Lime Juice is the closest approximation to the real thing.
- Kosher Salt and Ground Black Pepper – For seasoning.
- Thai Red Curry Paste – This ingredient is the real flavor-maker in this slow-cooker Thai soup. One tiny little can or jar is jam-packed with bright flavors from nearly a dozen ingredients, so it’s working very hard for you.
- Fish Sauce – While it might smell pungent (I’m being polite here 😂), fish sauce packs quite a wallop of umami flavor and gives this chicken noodle Thai soup a certain je ne sais quois.
- Substitutions: Feel free to use vegan fish sauce, liquid or coconut aminos, tamari or soy sauce mixed with mashed anchovies, or Worcestershire sauce instead.
- Honey – To add a bit of sweetness for balancing out 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 to get the biggest nutritional dividends.
- Substitution: Feel free to use low sodium chicken broth instead.
- Full-Fat Coconut Milk – The recipe calls for regular, full-fat coconut milk, and I wouldn’t substitute light coconut milk. The fat gives this soup a richer, more flavorful mouth feel.
- Egg Noodles – The chicken noodle soup of my childhood always had chewy egg noodles, so they were a natural choice here.
- Substitutions: Swap in your choice of long or short noodles made from wheat, rice, or even chickpeas. Just be sure to not overcook them!
Thai soup 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
- 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.
- Hearty Vegetable – Amp up the nutritional value of this Thai noodle soup by throwing in your favorite vegetables such as cauliflower, bok choy, spinach, or other tender greens.
How to make chicken noodle soup thai
Making Thai noodle soup with chicken at home is super easy to pull off thanks to the slow cooker or crock pot. Here’s how it’s done:
- Add everything to the crockpot: In the bowl of your slow cooker or crock pot, combine the ginger, garlic, curry paste, fish sauce, honey and chicken stock. Season with salt and pepper; then whisk to combine. Next, add in the chicken, onions and bell pepper.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- Add noodles and coconut milk: Remove the top of the slow cooker. Stir in the coconut milk and the Thai noodles. Cover and continue to cook on LOW for 8-15 minutes or until pasta is tender*.
- Add fresh herbs and acid: Just before serving, stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.
- Garnish and serve: Ladle the Thai noodle soup into serving bowls and top with your favorite soup garnishes. Enjoy!
Expert tips for the best Thai noodles soup
- 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 Thai noodles soup recipe as part of your meal prep, make the noodles separately and add them when you’re ready to serve.
FAQs: thai noodle soup with chicken
What gives chicken 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, I guess it’d have to be the curry paste since it’s packed with like 10-12 ingredients in one little bottle. 🤷♀️
Is chicken noodle soup actually healthy?
While I’m no medically-trained professional and “healthy” is a super subjective term, this coconut chicken curry noodle soup feels deeply nourishing. It’s packed with protein, veggies, and a whole host of other good-for-you ingredients that not only taste good but also give me plenty of fuel to make it to my next meal.
Serving chicken noodle thai soup
As far as I’m concerned, a bowl of this chicken noodle soup-Thai curry mashup is everything I need out of a meal. If you really have the hankering to serve something on the side, I suggest a piece of crusty bread to sop up every last drop of creamy, spicy-sweet deliciousness.
My Thai chicken noodle soup is perfect for any cold weather occasion including regular weeknight dinners, game day feasts, or to nurse your ailing loved ones back to health.
Storing thai chicken noodle soup recipe
Since noodles can easily get overcooked, this recipe is best served fresh from the crockpot.
Alternatively, you can make this Thai soup without the noodles. Then, store the leftovers in the refrigerator for up to 5 days or freezer for up to 3 months. When you’re ready to serve, boil the noodles to al dente perfection in a soup pot, before straining and adding them to the warm soup.
Or you can store leftover Thai soup with noodles in the refrigerator for up to 5 days. However, upon reheating the noodles may get kinda 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, and all the goodies are in another. Bring the broth mixture to a simmer, then add the solids and heat for 1-3 minutes, or until warm throughout.
Alright, friends! I hope you love this soup-er easy noodle soup recipe as much as I do. Until next time, keep calm and curry on. I’ll have more slurp-tastic recipes headed your way soon. 😉
More chicken soups in the slow cooker!
More Thai recipes!
- Thai Soba Noodles
- Mango Salad Thai
- Chicken Meatballs Thai
- Thai Peanut Sauce Chicken
- Thai Tacos with Chicken
Recipe for Thai Chicken Noodle Soup in the slow cooker. (Plus, step-by-step video!)👇
Thai Chicken Noodle Soup
- 1 Slow Cooker or Crock Pot
- 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)
- Kosher Salt and Ground Black Pepper - to taste
- Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion
- Layer in the slow cooker: 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. Whisk well to combine. Then, add the chicken, onions and bell peppers to the pot.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- Add coconut milk + noodles, cook again: Remove top and stir in the coconut milk and noodles. Cover and continue to cook on LOW for 8-15 minutes or until pasta is tender. (SEE NOTES)
- Just before serving, stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.
- Garnish and serve: Ladle the Thai noodle chicken soup into serving bowls. Top with garnishes, serve immediately and enjoy!
- 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!
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