Classic chicken noodle soup meets Thai chicken curry in this Thai Chicken Noodle Soup. Packed with flavor and made with the convenience of the slow cooker, this sweet and savory soup is good for the soul!
In the bowl of your slow cooker, combine the ginger, garlic, curry paste, fish sauce, honey, chicken stock, 1 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine. Add in the chicken, onion and bell pepper.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. 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*.
1. You can use either chicken breasts or chicken thighs in this recipe. Just make sure you use boneless, skinless chicken either which way.
2. 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!
3. 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.
4. While the soup is really flavorful on its own, the garnishes add an extra pop of flavor and texture, I highly recommend you top the soup with at least the extra lime juice, peanuts, and green onions or more cilantro!