Slow Cooker Thai Chicken Noodle Soup

This post may include affiliate links.

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

Slow Cooker Thai Chicken Noodle Soup

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


  1. 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.
  2. Cover and cook on high for 4-6 hours, until the chicken is very tender.
  3. Remove the chicken from the slow cooker about 1 hour before serving. Shred it with a fork before returning the chicken to crockpot.
  4. Stir in the coconut milk and rice noodles. Cook on low for 15-20 minutes, until the noodles are soft.
  5. Serve each bowl topped with the bean sprouts, jalapeno and bell pepper slices, a squeeze of fresh lime juice, and cilantro.

Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

23 Comments on "Slow Cooker Thai Chicken Noodle Soup"

  1. corey  November 13, 2014

    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. Debbie Sykes  December 11, 2014

    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!!!!!!!!!!

    • SkinnyMs  December 12, 2014

      Debbie, That sounds so good!! Thanks for sharing.

  3. Deb  December 12, 2014

    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??

    • SkinnyMs  December 15, 2014

      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.

  4. Nina  December 27, 2014

    Where do I find brown rice noodles? Are they in the pasta section?

    • SkinnyMs  December 29, 2014

      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.

  5. Kathy Green Sanders  February 5, 2015

    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!

  6. Ashley  March 12, 2015

    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 🙁

    • SkinnyMs  March 13, 2015

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

  7. Jen  March 16, 2015

    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.

    • SkinnyMs  March 18, 2015

      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.

  8. Nicole  April 30, 2016

    How would I do this on stovetop vs crockpot?

    • Gale Compton  May 1, 2016

      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. 🙂

  9. Joseph  January 11, 2017

    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.

    • Gale Compton  January 12, 2017

      Joseph, Could you make suggestions? 🙂

      • Joseph  January 12, 2017

        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.

        • Gale Compton  January 12, 2017

          Great tips, Joseph! We really appreciate you taking the time to leave such an informative comment. 🙂

  10. Kelly  October 14, 2018

    How much coconut milk is in this recipe? I have a box, not a can.

  11. Faith White  December 25, 2018

    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.

    • Gale Compton  December 26, 2018

      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. 🙂

  12. Terry  February 28, 2019

    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. !!!


Leave a Comment

Your email address will not be published.