Slow Cooker Thai Chicken Soup

Course: Soup

Cuisine: Thai

Prep Time: 10

Cook Time: 4 15

Total Time: 4 25

Servings: servings

Calories: 364kcal

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

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.

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.

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.