Thai Noodle Soup (Slow Cooker Recipe)

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.

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

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

Wine Pairings for Thai 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.

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 flavorful noodle dishes to try:

Thai Noodle Soup Recipe

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

Easy Slow Cooker Thai Noodle Soup

This Easy Slow Cooker Thai Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home!
3.95 from 38 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings


  • 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


  • Cilantro
  • Green Onions
  • Red Chili
  • Lime wedges


  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 364kcal | Carbohydrates: 44g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 896mg | Potassium: 777mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1710IU | Vitamin C: 52.8mg | Calcium: 42mg | Iron: 1.8mg

28 thoughts on “Thai Noodle Soup (Slow Cooker Recipe)”

  1. 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!

  2. 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 🙂

  3. 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

  4. 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?

  5. 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!

  6. 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?


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.