4.72 from 14 votes
Overhead shot of a white bowl containing Slow Cooker Thai Style Chicken Noodle Soup garnished with cilantro, lime wedges and sliced red chilies; on a wood table with lime wedges, crushed peanuts, spoons and a pale purple linen surrounding the bowl
Slow Cooker Thai Chicken Noodle Soup
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins

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!

Course: entree, Soup
Cuisine: American, Thai
Keyword: carrot noodles, chicken, Crock pot, crockpot, Easy, Slow Cooker, soup
Servings: 6
Calories: 304 kcal
  • 1 3/4" piece of Ginger – peeled and grated (about scant 1 TBS)
  • 4 Cloves Garlic – minced
  • ¼ Cup Red Curry Paste
  • 2 TBS Fish Sauce
  • 2 TBS Honey
  • 4 Cups Chicken Stock
  • 1 Pound Boneless, Skinless Chicken Breasts or Thighs – cut into 1 ½’’ pieces
  • 1 Yellow Onion – diced
  • 1 Red Bell Pepper – diced
  • 2 (14 ounce) Cans Full Fat Coconut Milk
  • 6 ounces Egg Noodles
  • 1-2 TBS Cilantro – chopped, plus more for garnish
  • 1 Lime – juiced (about 2 TBS)
  • Kosher Salt and Ground Black Pepper
  • Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion
  1. 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.

  2. 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*.

  3. Just before serving, stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.
  4. Ladle the soup into serving bowls and top with desired garnishes. Enjoy!

Recipe Video

Recipe Notes

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!

Nutrition Facts
Slow Cooker Thai Chicken Noodle Soup
Amount Per Serving
Calories 304 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 77mg26%
Sodium 1166mg51%
Potassium 590mg17%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 10g11%
Protein 25g50%
Vitamin A 1635IU33%
Vitamin C 7.8mg9%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.