Description
A comforting and flavorful slow cooker Thai chicken noodle soup made with tender chicken, rice noodles, and a fragrant broth infused with coconut milk, lime, and Thai spices. Perfect for an easy weeknight meal.
Ingredients
1 pound boneless skinless chicken thighs
4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
3 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 medium red bell pepper, thinly sliced
1 medium carrot, peeled and thinly sliced
1 small yellow onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon lime juice
6 ounces dried rice noodles
1/4 cup fresh cilantro leaves, chopped
2 green onions, thinly sliced
1 small red chili, thinly sliced (for garnish)
Instructions
Place the chicken thighs in the bottom of the slow cooker.
Add the chicken broth, coconut milk, red curry paste, fish sauce, grated ginger, minced garlic, brown sugar, sliced red bell pepper, sliced carrot, and sliced onion to the slow cooker. Stir gently to combine.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
Remove the chicken thighs from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and add the lime juice. Stir to combine.
Add the dried rice noodles to the slow cooker and cover. Let the noodles soak in the hot broth for 10-12 minutes, or until tender.
Stir the soup gently to mix the noodles evenly.
Ladle the soup into bowls and garnish each serving with chopped cilantro, sliced green onions, and sliced red chili.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 4 hours