Description
A comforting and flavorful slow cooker Thai red curry noodle soup made with tender chicken, fragrant coconut milk, fresh vegetables, and rice noodles. Perfect for an easy weeknight dinner with vibrant Thai-inspired flavors.
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups low-sodium chicken broth
1 (14-ounce) can full-fat coconut milk
2 medium carrots, peeled and thinly sliced
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed and halved
8 ounces dried rice noodles
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1/2 cup fresh cilantro leaves, chopped
1/4 cup fresh Thai basil leaves, chopped
2 green onions, thinly sliced
1 fresh red chili, thinly sliced (optional, for garnish)
Instructions
Heat coconut oil in a skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and grated ginger to the skillet and cook for another 1 minute until fragrant.
Stir in Thai red curry paste, ground turmeric, ground coriander, and ground cumin. Cook for 1-2 minutes, stirring constantly to toast the spices and curry paste.
Transfer the curry mixture to the slow cooker.
Add the chicken pieces, chicken broth, coconut milk, sliced carrots, and red bell pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours until the chicken is tender and cooked through.
About 20 minutes before serving, add the snap peas to the slow cooker.
Add the dried rice noodles to the slow cooker and stir gently. Cover and cook for 15-20 minutes until the noodles are tender.
Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped cilantro, Thai basil, green onions, and sliced fresh red chili if using.
Serve hot and enjoy your slow cooker Thai red curry noodle soup.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes