Thai-Style Chicken Noodle Soup
Recipe Type: Main
Cuisine: Thai Fusion
Prep Time: 
Cook Time: 
Total Time: 
A soothing, creamy slow cooker chicken noodle soup with Thai flavors and spices.
  • 11/2 tablespoons freshly grated ginger
  • 3 pods of minced garlic
  • ¾ cup of coconut milk
  • 11/2 cups of chicken broth or water
  • 1 tablespoon brown sugar
  • 11/2 tablespoon Thai Red Curry paste (homemade or store bought)
  • 1 pound of boneless, skinless chicken thighs cut into pieces
  • 3 medium carrots, sliced
  • 2 tablespoons fish sauce
  • 11/2 tablespoons peanut butter
To finish
  • 3 ounces thin dry rice noodles
  • 1 cup frozen peas
  • Thinly sliced scallions
To garnish
  • Chopped cilantro
  • Freshly squeezed lime juice
  • Sriracha to taste
  • Freshly grated carrots
  1. Place the ginger, garlic, coconut milk, broth or water, brown sugar, red curry paste and chicken thighs into the slow cooker.
  2. Add in the carrots, fish sauce and peanut butter and cook for 3 hours on high.
  3. Stir well. Add in the noodles , frozen peas and the scallions and cook for another 20 to 30 minutes.
  4. Serve in soup bowls with chopped cilantro, squeezed lime juice and sriracha to taste. Top with freshly grated carrots to taste.
Recipe by Honest Cooking at