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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.
Course: Dinner, Soup
Cuisine: Thai, Universal
Keyword: Low-Carb, Slow Cooker
Servings: 6 people
Calories: 239kcal
Author: SkinnyMs.


  • 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.


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