This easy Slow Cooker Thai Noodle Soup makes it easy to enjoy your favorite spicy, aromatic, authentic Thai soup at home!
Table of Contents
When I start to feel a cold coming on, the first thing I reach for is a bowl of spicy, hot soup. And, it’s 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 ten minutes or so.
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Ingredient notes
- Red Curry Paste – This fragrant, spicy paste can be found sold in small jars in the international foods aisle of your grocery store.
- Coconut Milk – I use regular, full fat coconut milk. Be careful to not add it until the end of the cook time, or it will curdle.
- Chicken Stock – Vegetable stock also works.
- Chicken Breasts – You can also use chicken thighs.
- Aromatics – A blend of onions, red peppers, garlic, cilantro and ginger creates a baseline of savory and punchy flavors for the soup.
- Brown Sugar – Adds the hint of sweetness that this spicy soup needs for balance.
- Frozen Peas
- Red Chili – I used a fresno chili. If you’re unable to find that, you can swap in a jalapeno.
- Rice Noodles – I used the thin rice noodles that are often used for pad thai.
- Lime Zest & Juice
- Soy Sauce & Fish Sauce – These give the broth an added depth of flavor and umami richness. If you’re gluten-free, use tamari or gluten-free soy sauce instead.
- Toppings – Choose from cilantro, green onions, red chli, sliced green onions, or a drizzle of sriracha.
How to make slow cooker Thai soup
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.
Then, that Thai curry mixture gets added to the pot along with some 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 coconut milk and uncooked rice noodles for the last ten minutes or so. They just need that quick amount of cooking time and the noodles will retain their firm texture.
Then, give that broth a good taste. We’re going to add in the frozen peas (they’ll thaw quickly), juice and zest of one lime, along with some soy sauce and 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.
Variations
- Instead of chicken breasts: Swap them for chicken thighs. Shrimp would also be great, but it’s best to boil it separately and then add it to the soup at the end to prevent it from overcooking.
- Add extra veggies: Like celery, mushrooms, snap peas, or bok choy for extra color, flavor, and nutrients.
- Give it a spicy kick: I love a dash of sriracha in my Thai chicken soup, but you can also add red pepper flakes, more chopped fresh chili peppers, chili garlic sauce, or Gochujang (Korean chili paste) for a fiery punch.
Serving suggestions
Thai noodle soup is hearty enough to enjoy on its own, but you can elevate the experience with appetizers like lettuce wraps, savory potstickers, edamame, or Chinese chicken wings.
Storing
Once the leftover soup is cooled, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. Note, that the noodles will become a bit more mushy and absorb the cooking liquid as they sit. You may need to add an extra splash of stock or water when reheating.
For the best results, if you know you’ll have leftovers, cook the noodles separately (in a pot of water) and store them in a separate container. When you’re ready to eat the leftovers, add the noodles to your soup and heat.
The soup also freezes well! Once it’s cool, store it in a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the refrigerator before reheating it in the microwave or on the stove.
Erin’s wine pairings
- 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.
More Asian-inspired soup recipes
More flavorful noodle dishes to try
- PLUS → 25+ Ways to Use Ramen Noodles
Did you try this crockpot thai chicken soup?
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Full Recipe
Slow Cooker Thai Chicken Soup
Equipment
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 (such as fresno chili, you can also use jalapeno )
- 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 soy sauce
- 2 Tablespoons fish sauce
- Salt
Garnish:
- Cilantro
- Green Onions
- Red Chili (such as fresno chili, you can also use jalapeno )
- Lime wedges
Instructions
- Combine 2 Tablespoons red curry paste, 1 Tablespoon brown sugar, 2 cloves garlic, 2 Tablespoons chopped cilantro, 1 red bell pepper, 1 onion, 2 Tablespoons minced ginger, and 1 red chili (or jalapeno) in a food processor or blender, and process until a paste forms.
- Add the paste to the slow cooker and stir in the 4 cups chicken stock. Add the 1 ½ pounds chicken breasts to the slow cooker, cover and cook on HIGH for 4 hours, or LOW for 8 hours.
- Use a spoon to break up the cooked chicken into bite sized pieces.
- Add the 1 12-ounce can coconut milk and 7 ounces rice noodles and cook for 10-15 minutes longer.
- Stir in the 1 cup frozen peas, lime zest, lime juice, 2 Tablespoons soy sauce and 2 Tablespoons fish sauce and season to taste with salt.
- Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.
Notes
- Once the leftover soup is cooled, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. Note, that the noodles will become a bit more mushy and absorb the cooking liquid as they sit. You may need to add an extra splash of stock or water when reheating.
- For the best results, if you know you’ll have leftovers, cook the noodles separately (in a pot of water) and store them in a separate container. When you’re ready to eat the leftovers, add the noodles to your soup and heat.
- The soup also freezes well! Once it’s cool, store it in a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the refrigerator before reheating it in the microwave or on the stove.
-
Instead of chicken breasts: Swap them for chicken thighs. Shrimp would also be great, but it’s best to boil it separately and then add it to the soup at the end to prevent it from overcooking.
-
Add extra veggies: Like celery, mushrooms, snap peas, or bok choy for extra color, flavor, and nutrients.
-
Give it a spicy kick: I love a dash of sriracha in my Thai chicken soup, but you can also add red pepper flakes, more chopped fresh chili peppers, chili garlic sauce, or Gochujang (Korean chili paste) for a fiery punch.
Nutrition
This post was originally published in 2016. It was updated in 2024 to add new photos and to alter the recipe a bit by waiting until the end of the cook time to add the coconut milk (to prevent curdling) and to add some soy sauce for extra flavor. Enjoy!
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