Easy Slow Cooker Thai Chicken Noodle Soup

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home!

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

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 Chicken 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.

The key to this 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 – Give it that extra kick of flavor.

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

We’re gussying it up 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, but 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 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.

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!

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

Easy Slow Cooker Thai Chicken Noodle Soup

Course: Soup
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings
Author: Platings & Pairings
This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home!
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Ingredients

  • 2 Tbsp . red curry paste
  • 1 Tbsp . brown sugar
  • 2 cloves garlic
  • 2 Tbsp . chopped cilantro
  • 1 red bell pepper chopped
  • 1 onion chopped
  • 2 Tbsp . minced ginger
  • 1 red chili
  • 1 12 oz . can coconut milk
  • 4 cups chicken stock
  • 1 ½ lb . chicken breasts cut into 1 ½ cubes
  • 1 cup frozen peas
  • 7 oz . rice noodles
  • 1 lime zested and juiced
  • 2 Tbsp . fish sauce
  • Salt

Garnish:

  • Cilantro
  • Green Onions
  • Red Chili
  • Lime wedges

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.

Wine Pairings for Thai Chicken Noodle Soup:

  • RieslingGewürztraminer, 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.

Looking for more soup recipes? Try these:

This Easy Slow Cooker Thai Chicken Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home! | platingsandpairings.com

21 comments

  1. Bill Volckening

    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.

    Reply

  2. lisa @ This Beautiful Day

    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!

    Reply

    1. Erin

      Thanks Lisa – Enjoy!

      Reply

  3. Catherine @ Ten Thousand Hour Mama

    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!

    Reply

    1. Erin

      Yay! Let me know how you like it Catherine!

      Reply

  4. Marlynn | UrbanBlissLife

    This soup looks SOOO good! I often make a Thai coconut curry shrimp when I’m starting to feel a cold come on.

    Reply

    1. Erin

      Ooohhh – That sounds amazing as well Marlynn!

      Reply

  5. Kristen Chidsey

    Pinning–I have to make this! I love everything about it!

    Reply

    1. Erin

      Thanks Kristen – I hope you enjoy!

      Reply

      1. bob Shannon

        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.

        Reply

        1. Erin

          I’m glad you enjoyed Bob – Cheers!

          Reply

  6. Pech

    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!

    Reply

  7. Becky

    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!

    Reply

  8. Julie

    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 🙂

    Reply

    1. Erin

      You are welcome Julie! that Korean hot tofu stew sounds delicious as well!

      Reply

  9. Michelle Ferrand

    This soup look so good! I love your photography <3

    Reply

    1. Erin

      Thanks so much Michelle!

      Reply

  10. Stephan K. Sundlof

    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

    Reply

    1. Erin

      Thanks for catching that Stephan – Change made!

      Reply

  11. Carolina B

    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?

    Reply

    1. Erin

      Hi Carolina – I would rate it about a 3.

      Reply

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