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.
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!
- Hungarian Mushroom Soup with Fresh Dill
- Lasagna Soup
- Smoky Chipotle Potato Soup with Cheddar
- Creamy Lemon Dill Chicken Soup
- Hearty Sausage, Kale & Lentil Soup
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.
Thai Noodle Soup Recipe
Easy Slow Cooker Thai Noodle Soup
- 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
- 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.