Description
A comforting slow cooker Thai chicken noodle soup with rich flavors.
Ingredients
Scale
- 1 pound chicken breast
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 8 ounces rice noodles
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Place chicken breast in the slow cooker.
- Add chicken broth, coconut milk, curry paste, fish sauce, and brown sugar.
- Add bell pepper, carrots, and mushrooms.
- Cover and cook on low for 6 hours.
- Remove chicken, shred it, and return it to the slow cooker.
- Cook rice noodles according to package instructions.
- Stir noodles into the soup before serving.
- Garnish with green onions and cilantro.
Notes
- Adjust curry paste to taste.
- You can use any vegetables you like.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: slow cooker thai chicken noodle soup