Description
A comforting and flavorful slow cooker Thai chicken noodle soup.
Ingredients
Scale
- 1 pound chicken breast
- 4 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 8 ounces rice noodles
- Fresh cilantro for garnish
Instructions
- Place chicken breast in the slow cooker.
- Add chicken broth, coconut milk, red curry paste, fish sauce, and brown sugar.
- Add bell peppers, carrots, and mushrooms.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Cook rice noodles according to package instructions and add to the soup.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the spice level by adding more or less curry paste.
- Use any vegetables you prefer.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: slow cooker, thai, chicken, noodle, soup