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–+ servings

Thai Chicken Noodle Soup

Overhead photo of Thai chicken noodle soup garnished with cilantro and lime wedges in a white serving bowl.
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!
Author: Cheyanne Holzworth
Total Time: 5 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 5 hours
Servings: 6 servings

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

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