Easy Slow Cooker Thai Chicken Noodle Soup Recipe | Yummly

Easy Slow Cooker Thai Chicken Noodle Soup

Susan: "Love this recipe! Coconut milk did curdle so next…" Read More


  • 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
  • 12 ounces coconut milk
  • 4 cups chicken stock
  • 1 1/2 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
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    NutritionView More

    Sodium44% DV1050mg
    Fat29% DV19g
    Protein65% DV33g
    Carbs17% DV50g
    Fiber20% DV5g
    Calories490Calories from Fat170
    Total Fat19g29%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate50g17%
    Dietary Fiber5g20%
    Vitamin A30%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Susan 2 months ago
    Love this recipe! Coconut milk did curdle so next time I’ll put it in at the very end
    Bratton a year ago
    This has a fantastic flavor, it's always a huge hit with my family. I even brought it to a ladies gathering and it dissappeared right away! However, I wait to put the noodles in until the very end because otherwise they become overcooked. Lately, I've just cooked the noodles separately and kept them separate to avoid them becoming mushy. Other than that, this is a very tasty soup!
    Weston R. a year ago
    Tasted okay. Coconut milk curdled so the appearance and texture wasn’t great.
    Shannon 2 years ago
    Delicious! Didn’t really modify anything.
    Shelley H. 3 years ago
    I would put the coconut milk in with the peas and lime zest and lime juice. It separates when put in at the beginning of the soup. I added lime leaves which was tasty, I would make this again.
    Ashley P. 3 years ago
    Great soup! Turned out I didn't have any cilantro and couldn't find a red chile, so I substituted parsley and added some cayenne. I don't love cilantro, so it worked out really well. I was also a little skeptical of 2 TBSP of fish sauce (a little goes a long way), so I only put in 1TBSP. Very good. Will play around next time for a little more heat. I might also make the noodles separate. It was very soupy for dinner, which I liked, but the noodles soaked up all the extra juice, so leftovers weren't very soupy.
    Laurie S. 3 years ago
    I mostly followed recipe except used basil instead of cilantro. Did not add any salt. Would use rice next time--those noodles were unruly! This recipe is a keeper.
    Meg S. 3 years ago
    Tasty and warm soup this is a winter soup with heat. Add more red chili paste for more spice. I also added zucchini
    Becca Dinsdale 3 years ago
    I have all of the ingredients on hand, but there's nothing here I can't get at the local grocery store. And if you just throw everything in, rather than making the paste, it is really easy.