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A bowl of creamy Thai chicken noodle soup with cilantro and lime

Amazing Slow Cooker Thai Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups low -sodium chicken broth
  • 3 tablespoons Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 medium onion , diced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic , minced
  • 4 oz wide rice noodles
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Place the chicken, bell pepper, and onion in the slow cooker insert.
  • In a small bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, ginger, and garlic.
  • Pour the liquid mixture over the chicken and vegetables in the slow cooker.
  • Cover and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours until the chicken is tender.
  • During the last 20 minutes of cooking, add the dry rice noodles to the slow cooker and push them down into the liquid to submerge.
  • Once the noodles are tender, stir in the lime juice and ensure the chicken is cooked through.
  • Divide into bowls and garnish with fresh cilantro before serving.