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!
Yields: 6 servings | Serving Size: 1-1/2 cups | Calories: 239 | Total Fat: 11 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 25 mg | Sodium: 175 mg | Carbohydrates: 19 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 16 g | SmartPoints (Freestyle): 8 |
- 2 chicken breasts
- 3 cloves garlic, finely chopped
- 1" piece fresh ginger, grated
- 2 tablespoons curry paste (we recommend Massaman curry for mild and Red curry for spicy)
- 1 tablespoon organic fish sauce
- 2 tablespoons coconut aminos
- 1 tablespoon raw honey
- 6 cups organic, low sodium chicken broth
- 1 (13.5 ounce) can coconut milk
- 4 ounces brown rice noodles
- 1 cup bean sprouts
- 1/2 jalapeno, finely sliced
- 1 red bell pepper, seeded and sliced
- juice of 2 fresh limes
- 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 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.