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Slow Cooker Thai Coconut Curry Noodle Soup

Ingredients

  • 2 lbs chicken breast
  • 1 large white onion diced
  • 1 red bell pepper seeds and white parts removed, and sliced
  • 2 tablespoons fish sauce
  • 4 ounce jar Thai curry paste
  • 4 cloves garlic minced
  • 2 teaspoons fresh minced ginger
  • 4 cups chicken broth
  • 2 cans full-fat coconut milk
  • 3 cups chopped broccoli
  • ~8 ounces thin or medium rice noodles
  • cilantro lime wedge, and chopped peanuts, for topping

Instructions

  • In a large slow cooker, add chicken, onion, bell pepper, fish sauce, Thai curry paste, garlic, ginger, chicken broth, and coconut milk.
  • Cook on high for 4 hours or low for 8 hours.
  • Shred chicken and then add broccoli and cook on high for 30 more minutes.
  • After 30 minutes, add the rice noodles and let sit in hot soup broth for ~5 minutes.
  • Serve topped with cilantro, lime wedge, and chopped peanuts.
  • Enjoy!