Thai Chicken Noodle Soup
Classic chicken noodle soup meets Thai massaman chicken curry in this Thai Chicken Noodle Soup. Packed with cozy, fragrant flavor and made with the convenience of the slow cooker, this sweet and savory Thai noodles soup with chicken is good for the soul.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Servings: 6 servings
Calories: 304kcal
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)
- Kosher Salt and Ground Black Pepper - to taste
- Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion
Instructions
- 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!
Video
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!
Nutrition
Calories: 304kcal | Carbohydrates: 35g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1166mg | Potassium: 590mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1635IU | Vitamin C: 7.8mg | Calcium: 42mg | Iron: 1.6mg