Slow Cooker Thai Chicken Noodle Soup

I have to say I was a little obsessed with this recipe once I saw it.  You know what I mean, you see something you have a taste for and can’t stop thinking about it until you make it happen.  This particular recipe popped into my Twitter feed from another blogger and I just had to try it.

I’m so glad I did.  I knew it was going to have that fresh taste I was craving.  Plus, it’s visually pleasing with all the ingredients it’s topped with . And let me say, DON’T skip any of the garnish bling, it’s what makes this soup “the bomb”. Especially the lime juice…lots of lime squirts! And if you are worried about the jalapeno garnish, slice it thin and it does not burn you or your mouth. It just tastes fresh.

Here were my husband’s comments while he was eating, “Mmmm, this is restaurant quality. Fine restaurant quality soup. Slurp, slurp. Yep, I give it a ten.  I’ll have a second bowl.  I’ll only drop it to a nine if it gives me gas.”  Yeah, well, just in case your wondering, it remains a ten. Sheesh.

So I highly, highly recommend this soup. It’s fabulous, fabulous!!

Slow Cooker Thai Chicken Noodle Soup
From Bev Cooks
Serves 4 entree size or 6 first course size

3 boneless, skinless chicken breasts
3 or 4 cloves garlic, minced
2 Tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tablespoons soy sauce
4 oz thin rice noodles (in the Asian section)
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper

In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper.  Cook on high for 3 hours.

Using tongs, remove chicken and pull apart/shred with to forks.  Return chicken to pot.  Add the rice noodles, bell pepper and bean sprouts.  Cook 30 more minutes.  Season with salt and pepper to your liking.

Serve each bowl garnished with jalapenos, cilantro and lots and lots of lime juice.

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27 Comments and 1 Reply

  1. Barbara B 1

    I made this recipe from the original blogger post. It is my very favourite soup EVER (so far ;). I had the left overs today for lunch, still awesome and I’ve adapted it into a chicken casserole with great success. It’s the kind of taste that wakes you up in the middle of the night to go and steal down to the fridge for a midnight snack. SO FANTASTIC! Make this, you won’t be sorry!

  2. Barbie with a T 2

    Beautiful! So fresh looking. I must try that one. I love cilantro with a kick. Thanks.

  3. Ooh! I’ve never tried any of your recipes before, but I’ll be making this one ASAP. Yum!

  4. Oh I love Thai food and miss having a really good thai restaurant close by. This looks like a good recipe to try, and since it doesn’t make you gassy, I’d say it’s a no brainer, lol!

  5. Cheryl 5

    The colors are enticing enough, and then the ingredients? Any recipe with coconut milk and I am in!

    Hope you are well, Sweet Noble!

  6. Bunny 6

    You gotta love men and they’re rating system! LOL Looks terrific!

  7. I am making this tonight! Cant wait looks so amazing!!

  8. Nanci 8

    Could you use light coconut milk or would that alter the taste

  9. Noble Pig 9

    You can always try it? Since I didn’t use light, I don’t really have an answer.

  10. Susan 10

    This soup surely does look appealing! Don’t you just love it when you find a new recipe that really pleases? There are so many talented bloggers out there!

  11. leslie 11

    This does sound like a wonderfully satisfying soup!!!

  12. I’ve never cooked with coconut milk before, but after all the great comments from your family and others I must try it for sure.

  13. Meg 13

    Lurker piping up to say THANK YOU! This is fabulous. I know I will make it many more times this winter. Love, love, love it – even my 99% vegetarian husband.

  14. Kristin 14

    This was delicious! And it’s very close to a chicken curry soup a local bakery makes. I will work on adapting it to be more like that, and am so grateful to have this starting point. And if I fail, I’ll still have this easy & fabulous soup.

  15. Oh wow this looks delicious! I love this kind of soup! Pinning it to pinterest so I don’t forget to try it

  16. Jada 16

    My friend and I made this for our men the other night, along w/some wontons and it was amazing!!!!! soo delish!

  17. Stevi McCrum 17

    I made this soup last night and it was excellent! I’m trying the sweet and sour cabbage rolls tonight. These recipes are great!! Keep them coming!

  18. nina 18

    Love, love love Thai food and if I could get the slow cooker do do all the hard work, even better!!

  19. Airi 19

    I made this the other night. It was super easy to make and REALLY delicious. I will definitely make it again.

  20. Adriane 20

    I am trying this tonight, should I cook the noodles as directed on the package before I add them to the soup?

  21. dana 21

    Great recipe! I skipped the ginger (can’t stand it) and used light coconut milk. At first I was worried that it wasn’t super flavorful, then I remembered to add the lime, jalapenos and cilantro – really made it amazing!! Thanks!

  22. Rune 22

    This looks amazing! Did you cut the chicken breasts into smaller pieces or did you just clow cook the breasts as they were?

  23. Ritcha 23

    Heyyy… My husband is allergic to chicken :( Can I make this with fish??

  24. lora 24

    pretty typical tai food. really enjoyed it. thanks so much!

  25. Malki 25

    It’s true what author says about Husband’s reaction! My husband loves me even more for my clulinary skills after making this soup for him the other nite. It’s delicious and mouth watering-closest I feel I got to a Thai restaurant grade soup! Definitely try it-so easy to make-easy to slightly modify to your taste-it is very forgiving!

  26. Allie E. 26

    This was AWESOME! I’m telling everyone I know about it. Thanks, NP!

  27. Jennifer L 27

    Thanks for this! It was really easy, but I used low-salt chicken stock and light coconut milk, which probably wasn’t a great idea. I think I shorted the ginger a bit, too, so the whole thing (even with lime juice and the toppings) was very bland. Next time, I’d go all out with regular stock, regular coconut milk, and probably more ginger and garlic than called for – and a lotta lime juice.

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