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–+ servings
Bowl of thai chicken soup with noodles featuring shredded chicken, cherry tomatoes, mushrooms, lime wedges, cilantro, and rice noodles in a creamy broth on a dark wooden table.

Slow Cooker Thai Chicken Soup with Noodles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Everything goes into the slow cooker at once, with no browning and no sautéing. The bone-in thighs build the broth as they cook, then shred right off the bone. Stir in the coconut milk at the end so the broth stays creamy, and serve it over rice vermicelli.

Ingredients

Instructions 

  • Add all ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours.
    2 medium carrots, 1 medium red bell pepper, ½ medium yellow onion, 2 inch piece of ginger, 4 cloves garlic, 3 tablespoons Thai red curry paste, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon palm sugar, 4 cups chicken stock, 1 ½ lb bone-in, skinless chicken thighs
    Raw chicken thighs, chopped carrots, red bell peppers, and onions in a slow cooker with sauce being stirred by a white spoon.
  • Remove the chicken thighs, discard the bones, and shred the meat using two forks. Return the chicken meat to the slow cooker, add the coconut milk and lime juice, and stir.
    1 15-ounce can coconut milk, 1 lime
    Coconut Milk is being poured from a measuring cup into a slow cooker filled with a brown liquid mixture.
  • Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
    8 ounces rice vermicelli, Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
    A bowl of thai chicken noodle soup with sliced cherry tomatoes, mushrooms, chicken, cilantro, and lime wedges, held by two hands on a marble surface.

Notes

Store: Keep leftover soup in a covered container in the fridge for 3-4 days. Since rice noodles (like vermicelli) are always best served fresh, I recommend cooking the vermicelli when you reheat the soup.
Freeze: If you're planning on freezing this soup, I suggest freezing it before you add the coconut milk, so it doesn't become grainy when thawed. 
Serving: 1 serving = ¼ of the recipe, Calories: 693kcal, Carbohydrates: 73g, Protein: 32g, Fat: 31g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 104mg, Sodium: 1576mg, Potassium: 1031mg, Fiber: 4g, Sugar: 11g, Vitamin A: 7840IU, Vitamin C: 49mg, Calcium: 95mg, Iron: 6mg