Description
A soothing, creamy slow cooker chicken noodle soup with Thai flavors and spices.
Ingredients
Scale
- 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
Instructions
- Place the ginger, garlic, coconut milk, broth or water, brown sugar, red curry paste and chicken thighs into the slow cooker.
- Add in the carrots, fish sauce and peanut butter and cook for 3 hours on high.
- Stir well. Add in the noodles , frozen peas and the scallions and cook for another 20 to 30 minutes.
- Serve in soup bowls with chopped cilantro, squeezed lime juice and sriracha to taste. Top with freshly grated carrots to taste.
- Prep Time: 10 mins
- Cook Time: 3 hours 30 mins
- Category: Main
- Cuisine: Thai Fusion