This easy Slow Cooker Thai Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home!
When I start to feel a cold coming on, the first thing I reach for is a bowl of spicy, hot soup – And usually it’s takeout, because when I’m sick, I have no energy to cook at home. But, takeout soup isn’t always the best… I mean, those noodles get mushy pretty darn fast.
So, this year, I set out to create a Thai Noodle Soup that’s super easy to make at home. There’s virtually no chopping involved (except for the garnishes that go on top), no pan searing the chicken before it goes into the crockpot. You don’t even need to cook the noodles before they go into the broth! They will cook away in the slow cooker for the last half hour.
How to Make Thai Noodle Soup in the Crockpot
The key to this slow cooker Thai Chicken Soup starts with the aromatics that we throw into the slow cooker to begin with – Fragrant red curry paste, ginger, cilantro and garlic are processed in a food processor or blender with red pepper, onion and a red chile until a paste forms. That gets added to the pot along with some coconut milk, chicken stock and cubed chicken.
Let it all cook away for 8 hours on low (or 4 hours on high). The broth flavors will come together, the chicken will cook through, and then, you’ll dress it up to give it that extra kick of flavor.
We’re gussying up this Thai Noodle Soup by throwing in some frozen peas and the uncooked rice noodles for the last half hour. They just need that quick amount of cooking time and both the peas and noodles will retain their firm texture.
Then, give that broth a good taste. We’re going to add in the juice and zest of one lime, along with some fish sauce, to give it that salty, umami flavor. You may want to adjust the flavors further with additional salt or lime juice to get that balance of flavors just right.
If you’ve got the energy, dress up those bowls of Thai Chicken Noodle Soup with some extra fresh red chiles for extra heat, lime wedges, and green onions. The result is one amazingly delicious bowl of soup that feels like a big, warm hug. Just what the doctor ordered if you’re feeling a bit of a sniffle coming on.
Want to add a little texture & crunch? Try sprinkling on some toasted rice powder.
Do you have a favorite food that you reach for when you feel a hint of a cold coming on? I’d love to hear in the comments below!
More Soup Recipes:
- Hungarian Mushroom Soup with Fresh Dill
- Lasagna Soup
- Leftover Chicken Soup
- Smoky Chipotle Potato Soup with Cheddar
- Creamy Lemon Dill Chicken Soup
- Hearty Sausage, Kale & Lentil Soup
- Slow Cooker Bone Broth
Wine Pairings for Thai Soup:
- Riesling, Gewürztraminer, Pinot Gris: Look for a white wine with just a hint of sweetness to it – It’s a great way to tame down the heat in this soup.
- Rosé is another great match – It’s acidity, and light body will pair nicely with the Thai aromatics. (Here are some great rosé wines under $10)
- Bubbles – Prosecco, Cava and Champagne are all fun and unexpected wines to pair with spicy Thai dishes.
If you loved this Thai Noodle Soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
🥣 More Asian-inspired soup recipes
- Tantanmen Ramen (Dan Dan Noodles)
- Instant Pot Chicken Pho
- Slow Cooker Thai Noodle Soup
- Lamb Dumplings in Spicy Ginger Broth
More flavorful noodle dishes to try:
Thai Noodle Soup Recipe
Easy Slow Cooker Thai Noodle Soup
Ingredients
- 2 Tablespoons red curry paste
- 1 Tablespoon brown sugar
- 2 cloves garlic
- 2 Tablespoons chopped cilantro
- 1 red bell pepper (chopped)
- 1 onion (chopped)
- 2 Tablespoons minced ginger
- 1 red chili
- 1 12-ounce can coconut milk
- 4 cups chicken stock
- 1 ½ pounds chicken breasts (cut into 1 ½ cubes)
- 1 cup frozen peas
- 7 ounces rice noodles
- 1 lime (zested and juiced)
- 2 Tablespoons fish sauce
- Salt
Garnish:
- Cilantro
- Green Onions
- Red Chili
- Lime wedges
Instructions
- Combine red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger, and red chili in a food processor or blender, and process until a paste forms.
- Add the paste to the slow cooker and stir in coconut milk and chicken stock. Add the chicken to the slow cooker, cover and cook on high for 4 hours, or low for 8 hours.
- Add in the peas and rice noodles and cook for ½ hour longer. Stir in lime zest, lime juice and fish sauce and season to taste with salt.
- Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.
Very much like a soup I make (in the stockpot) when I’m feeling a cold coming on. I’ll try your recipe for sure, I just need a new slow cooker.
Erin – this looks SO good. I don’t know how you keep coming up with all the amazing recipes. It’s amazing how a little red curry paste can go a long way. Can’t wait to try!
Thanks Lisa – Enjoy!
I will definitely not wait for a cold to cook this up. Once I get back from traveling, this is going on my meal plan. YUM!
Yay! Let me know how you like it Catherine!
This soup looks SOOO good! I often make a Thai coconut curry shrimp when I’m starting to feel a cold come on.
Ooohhh – That sounds amazing as well Marlynn!
Pinning–I have to make this! I love everything about it!
Thanks Kristen – I hope you enjoy!
I made this soup last night. It was very good. Had to add Sriracha Sauce for a little more heat. Definitely will make it again.
I’m glad you enjoyed Bob – Cheers!
Yay, a slow cooker recipe! I’m in the midst of searching for slow cooker recipes that are vegetarian but can help make a side for Thanksgiving since there’s already so much activity happening on the stovetop and oven!
I got so excited when I looked at the title of this post! I have everything on this list already in the house! I’m making this TODAY!
Hi, Erin! I love how easy and delicious this soup looks! I too always go for a spicy soup like spicy pho or sundubu (Korean hot tofu stew) when I’m feeling the start of a cold. The spice always kills the cold! Thanks for this awesome soup, it’s on my to make list 🙂
You are welcome Julie! that Korean hot tofu stew sounds delicious as well!
This soup look so good! I love your photography <3
Thanks so much Michelle!
Your opening paragraph has the cooking times switched. “Let it all cook away for 4 hours on low (or 8 hours on high)” Great recipe! All the best. Stephan
Thanks for catching that Stephan – Change made!
This recipe looks so delicious. I can’t wait to try it. Just how spicy is this soup exactly on a scale of 1 to 5, 5 being I’m crying and 1 being meh, I barely taste it?
Hi Carolina – I would rate it about a 3.
What a delicious-looking soup! I’m making it tomorrow and my kids can’t wait! A quick question, what else can we serve with the soup to make it more heartier? TIA!
Hi Nazish – It’s a pretty hearty soup on its own, but you could always serve it alongside a large salad, perhaps this Thai Beef Salad?
Made this for the first time and the coconut milk curdled, any tips on preventing that? I don’t have much experience with soups/sauces that call for coconut milk, but maybe if I wait and add it at the end instead of at the beginning of cook time?
I would definitely give that a try Dawn. I hope to test out this recipe again soon and will report back. Thanks!
Hi. I only have dried chili peppers. Could I put one or two in? Also, could I add potatoes or another veg? Thanks!
Hi Maggie – Dried chili peppers should work! And, yes, feel free to add in some cubed potatoes at the start of the cook time 🙂
Tasted delicious however mine curdled in the slow cooker. I put it on for 4 hours in high. Next time i’ll try adding the coconut milk at the end to prevent this. Other then that so easy and yummy!