Go Back
–+ servings
Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup for Cozy Nights

This Slow Cooker Thai Chicken Noodle Soup is a comforting embrace, featuring tender chicken, creamy coconut milk, and silky rice noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Extra Cooking Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Chicken thighs Choose thighs for added flavor and tenderness.
  • 2 tablespoons Red curry paste Adjust spice levels with your preferred curry paste.
  • 1 can Coconut milk This creamy base is dairy-free.
  • 4 cups Chicken broth Use vegetable broth for a vegetarian version.
For the Noodles
  • 8 ounces Rice noodles Swap for egg or zucchini noodles for variety.
For the Vegetables
  • 2 cups Vegetables (e.g., bell peppers, carrots) Incorporate seasonal veggies.
  • 2 tablespoons Soy sauce or tamari Tamari is gluten-free.
For Thickening
  • 1 tablespoon Cornstarch Mix with water to create a slurry.
For Extra Flavor
  • 1-2 tablespoons Peanut butter (optional) Stir in for a nutty flavor boost.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Place the chicken at the bottom of your slow cooker, then add the red curry paste, coconut milk, and chicken broth. Stir gently and cover, cooking for 6-7 hours on low or 3-4 hours on high.
  2. Once cooked, uncover and add the chopped vegetables and soy sauce. Stir well and cover again, cooking for an additional 30 minutes.
  3. Shred the chicken in the slow cooker once tender and stir to incorporate into the soup base.
  4. During the last 10 minutes, cook the rice noodles according to package instructions and drain them. Add to the slow cooker and stir gently.
  5. For a thicker texture, mix cornstarch with water, stir into the soup, and cook for an additional 5-10 minutes.
  6. Ladle the soup into bowls, topping with fresh herbs or lime juice.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Adjust heat levels with red curry paste and cook noodles separately to prevent mushiness.

Tried this recipe?

Let us know how it was!