Slow Cooker Thai Chicken Noodle Soup

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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!

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Slow Cooker Thai Chicken Noodle Soup

This dish perfectly blends together the classic chicken noodle and favorite Thai flavors we love to create a slow-cooked soup that everyone is sure to enjoy.
Yield 6 people
Serving Size 1.5 cup
Course Dinner, Soup
Cuisine Thai, Universal
Author SkinnyMs.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Serving: 1.5cup | Calories: 239kcal | Carbohydrates: 19g | Protein: 16g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 175mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 8
Keywords Low-Carb, Slow Cooker

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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23 Comments

  1. This recipe is a good start, but needed some seasoning. I added chili powder, white pepper, and chaat masala. Also, the noodles get too soft after being in the slow cooker for more than an hour or so. Next time I will cook the noodles separately for left overs. The dish was exceptionally delicious and easy!

  2. this recipe is really good vegetarian. In place of chicken, we just add frozen veggies, and cook on low for 4-6 hours. we add a little soy sauce, and it is sooooo good!!!!!!!!!!

  3. I just made this today and I love all the fresh cilantro and crunchy elements but it lacks seasoning. It needs a little heat for sure and not sure what else? It's beautiful right now just needs that seasoning and I don't want to ruin it! Any ideas??

    1. Deb, You can add chopped jalapenos or other chilis, chili paste, or a pinch of cayenne pepper, or some splashes of your favorite hot sauce. We like Sriracha hot sauce in particular for Thai recipes.

    1. Nina, You can find them in a health food store or the Asian food section. A nice alternative is soba noodles, also found in the Asian food section, which are made with buckwheat.

  4. I made this last night and because Thai soup is my all-time favorite soup in the world, I added chopped black chanterelle mushrooms for flavor depth plus a whole chopped jalapeno and plenty of cayenne for heat. This recipe turned out to be, if not exactly the soup served by my favorite Thai restaurant, so delicious that I won't be looking for another recipe – this IS perfect!

  5. I did something totally wrong. I thought I could cook this on low while I was at work all day. Nope. It didn't even look creamy, and the coconut milk looked curled at the top. Underneath was the clear broth. It could not be stirred back in, either. It was really nasty looking! Waiting for it to get cool enough to trash 🙁

    1. Ashley, Were the noodles and bean sprouts in there all day too? I'm just trying to figure out what went wrong exactly:(.

  6. I made this today and had the same problem as Ashley. I followed the directions exactly. It the coconut milk is separated at the top and the broth is underneath. The soup is not creamy at all. I'm considering adding another can of coconut milk once it cools.

    1. Jen, This recipe has now been modified to add the coconut milk towards the end of cook time when the noodles and chicken are added. Besides adding more coconut milk, you can stir in a handful of cashews or walnuts that have been ground in the blender to the soup to thicken it. Yet another option is to take some of the broth out of the soup and whisk a couple of tablespoons of cornstarch or flour into it and return it to the soup to cook for a half an hour to an hour more.

    1. Nicole, Add chicken, garlic, ginger, and broth to a large pot and cook until tender. The time will be greatly reduced from the slow cooker recipe. Follow the recipe from here, except you can reduce the time cooking the noodles from 30-40 minutes to closer to 7 or 8, depending on desired tenderness. The bean sprouts can then be added and cooked for 2-3 minutes. 🙂

  7. This soup was very disappointing. The seasoning profile didn’t stand up – tasted so very blah as a soup. I appreciated, though, the technique of cooking the chicken, which shredded up rather instantly as I tried to take it out of the pot even. Nice enhanced chicken broth, too. But, from here, I would build up a nice seasoning profile beyond the garlic and ginger, of which most of the flavor from these seemed to get boiled away. Everything about the soup seemed fresh and healthy, but the taste, even with the garnishes atop that were a poor last attempt to inject flavor, was unsatisfactory. As a last ditch effort and from suggestions above, I would also not want to start throwing everything hot into the soup as a desperate attempt for taste; rather, the flavor profile needs to be careful, planned, and layered in the preparation itself, which was nonexistent, even as most of the traditional ingredients seemed to be there. A perplexing disappointment.

      1. Now that I think about it further, there were two main attractions that drew me toward trying this recipe: 1) the appetizing picture (always a contributing factor for selection) and 2) the fact that this Thai dish didn’t have tremendous heat (for which Thai is usually well known), since my household prefers mild to medium heat. But less heat shouldn’t necessarily mean less flavor, which was the issue here. I think that if I were to do this again, I might do the following:
        1. Add the garlic and ginger at the end of the 4-6 hour cooking period, not at the start, to avoid these flavors being boiled away.
        2. Also, 1 to 2 hours before the planned 4-6 hour period is completed, I would add the following flavors/seasonings: 3 Tbsp. (or to taste) Soy Sauce, 1 Tbsp. Mirin Sauce, 2 tsp lime juice (or to taste), 2 tsp Sriracha sauce, and 1 tsp sesame oil.
        3. As personal preference, I might also increase the chicken broth by 1 or 2 cups.
        4. I think I would reserve the bean sprouts as a side dish at the end, to be added fresh by each individual to their own service. It’s often done this way in Asian/Vietnamese restaurants, for instance, and it maintains a certain texture and crunch – sort of the Asian equivalent of adding crackers to soup.
        5. I think that this recipe can also be switched up with fine, thin egg noodles, instead of rice noodles, if one would want. But, both work fine. Simply a matter of preference or taste. Also, if one likes dark meat, skinless and boneless chicken thighs can be used.
        6. As a first course, I served a delicious Thai Cucumber Tomato Salad, which rounded this out to a full dinner.

  8. Has anyone tried to freeze this recipe? It looks fabulous (especially with Joseph’s seasoning suggestions) and I’d love to add it to my on-the-go options.

    1. Faith, Here’s how I freeze this soup and other soups, once cooked I allow to cool down, add to mason jars, then freeze.
      Be sure to leave some room at the top so that the jars are not overfilled, otherwise they could explode in the freezer.
      Allow to defrost in the fridge before serving. 🙂

  9. I did agree a littlee too bland so I added an additional can of coconut milk plus a tbsp of sesame oil and a tbsp of gochuchang sauce for an additional zing. Delicious. !!!

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