A flavorful, comforting soup with tender chicken, creamy coconut milk, and fragrant Thai spices. This slow cooker recipe brings all the bold flavors of Thai cuisine into a warm, easy-to-make bowl that feels like a hug on a chilly day.
Ingredients
2 chicken breasts (boneless, skinless)
4 cups chicken broth
1 can (14 oz) coconut milk
1 tbsp fish sauce (optional)
2 tbsp red curry paste
1 tbsp soy sauce
1 tbsp lime juice
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp brown sugar
2 cups mushrooms, sliced
1 red bell pepper, sliced
4 oz rice noodles
½ cup fresh cilantro, chopped
½ cup green onions, chopped
Lime wedges & red chili flakes (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Add Ingredients to Slow Cooker: Place chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, soy sauce, lime juice, grated ginger, minced garlic, and brown sugar in the slow cooker. Stir everything together well.
Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and cooked through.
Shred Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the pot.
Add Veggies & Noodles: Stir in the sliced red bell pepper, mushrooms, and rice noodles. Cook for another 15-20 minutes, or until the noodles are soft and the vegetables are cooked but still crisp.
Serve & Garnish: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, lime wedges, and a sprinkle of red chili flakes if I want extra heat.
Servings and Timing
This recipe serves about 4 people. The total cooking time is 6-7 hours on low or 3-4 hours on high, plus an additional 15-20 minutes for the noodles and vegetables. It’s a great make-ahead meal that I can start in the morning and enjoy by dinner time.
Variations
For a vegetarian version, I swap chicken for firm tofu and use vegetable broth instead of chicken broth.
If I want more heat, I add extra red curry paste or fresh chopped Thai chilies.
I sometimes add shredded carrots or snap peas for more crunch and color.
For a nutty twist, I sprinkle chopped peanuts or cashews on top before serving.
If I prefer a thicker soup, I reduce the broth to 3 cups and let it simmer uncovered for the last 30 minutes.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, I do so gently on the stove or in the microwave, stirring occasionally to prevent the coconut milk from separating. If the noodles soak up too much broth, I add a splash of chicken broth or water when reheating to loosen it up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully and stay juicy during slow cooking. I just adjust the cooking time slightly if needed.
Do I have to add fish sauce?
Fish sauce adds authentic umami flavor, but it’s optional. I sometimes leave it out if I want a milder taste or if someone is sensitive to it.
What kind of rice noodles should I use?
I use thin or medium-width rice noodles for this soup because they cook quickly and soak up the flavors nicely.
Can I prepare this soup without a slow cooker?
Yes, I can make it on the stovetop by simmering the chicken and broth mixture for about 30-40 minutes until the chicken is cooked, then adding the remaining ingredients.
How spicy is this soup?
The spice level depends on how much red curry paste and chili flakes I add. It has a pleasant warmth by default, but I can easily adjust the heat to my liking.
Conclusion
This Slow Cooker Thai Chicken Noodle Soup is a cozy and flavorful meal that I come back to again and again. It’s easy to prepare, packed with vibrant Thai flavors, and perfect for any day when I want something nourishing and satisfying. Whether for a family dinner or meal prep, it’s a recipe I’m always happy to have on hand.
Recipe:
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Slow Cooker Thai Chicken Noodle Soup
- Total Time: 6 hours 30 minutes to 7 hours 20 minutes (low) or 3 hours 15 minutes to 4 hours 20 minutes (high)
- Yield: 4 servings
- Diet: Low Fat
Description
A flavorful, comforting slow cooker soup with tender chicken, creamy coconut milk, and fragrant Thai spices, perfect for a warm and satisfying meal.
Ingredients
2 chicken breasts (boneless, skinless)
4 cups chicken broth
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce (optional)
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp grated ginger
3 cloves garlic, minced
1 tsp brown sugar
1 red bell pepper, sliced
2 cups mushrooms, sliced
4 oz rice noodles
½ cup fresh cilantro, chopped
½ cup green onions, chopped
Lime wedges & red chili flakes (for garnish)
Instructions
- Place chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, soy sauce, lime juice, grated ginger, minced garlic, and brown sugar in the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and cooked through.
- Remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the pot.
- Stir in the sliced red bell pepper, mushrooms, and rice noodles. Cook for another 15-20 minutes, until noodles are soft and vegetables are cooked but still crisp.
- Ladle soup into bowls and garnish with fresh cilantro, chopped green onions, lime wedges, and a sprinkle of red chili flakes if desired.
Notes
For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
Adjust heat by adding more red curry paste or fresh chopped Thai chilies.
Add shredded carrots or snap peas for extra crunch and color.
Sprinkle chopped peanuts or cashews for a nutty twist before serving.
For thicker soup, reduce broth to 3 cups and simmer uncovered for last 30 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently and add broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high plus 15-20 minutes for noodles and veggies
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
