Cook up a Thai favorite at home!
If you love take-out, you’re going to love our version of Thai-inspired chicken noodle soup!
There’s nothing more comforting than a bowl of chicken noodle soup. So, when you take those classic flavors, cook them long and slow in a coconut milk broth, and top them with vibrant, fresh vegetables, you’ve got a classic recipe right away!
Try making this recipe on long, lazy weekends. Though it’s a crockpot recipe, the final steps call for a bit of slow-cooker tending. So, be sure to read the directions all the way through before setting it and forgetting it! Enjoy!
Slow Cooker Thai Chicken Noodle Soup
- 2 boneless and skinless chicken breasts
- 3 garlic cloves finely chopped
- 1 inch ginger fresh, grated
- 2 tablespoons curry paste we recommend Massaman curry for mild and Red curry for spicy
- 1 tablespoon fish sauce organic
- 2 tablespoons coconut aminos
- 1 tablespoon honey raw
- 6 cups chicken broth low-sodium, organic
- 13 1/2 ounces coconut milk can
- 4 ounces brown rice noodles
- 1 cup bean sprouts
- 1/2 jalapeno finely sliced
- 1 red bell pepper seeded and sliced
- 2 limes juiced
- 1/4 cup cilantro
- Place the chicken breasts in a 4 quart slow cooker. In a small bowl, whisk together the garlic, ginger, curry paste, fish sauce, coconut aminos, honey, and chicken broth. Pour the mixture over the chicken.
- Cover and cook on high for 4-6 hours, until the chicken is very tender.
- Remove the chicken from the slow cooker about 1 hour before serving. Shred it with a fork before returning the chicken to the crockpot.
- Stir in the coconut milk and rice noodles. Cook on low for 15-20 minutes, until the noodles are soft.
- Serve each bowl topped with the bean sprouts, jalapeno and bell pepper slices, a squeeze of fresh lime juice, and cilantro.
Have you made this recipe?
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