My Crockpot Thai Chicken Noodle Soup is a delicious and easy meal for any weeknight. Each bite is bursting with Thai flavors. It is a perfect “set it and forget it” meal that your whole family will enjoy. Substitute tofu for chicken to make this a vegetarian meal.
Crockpot Thai Chicken Noodle Soup
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 8 Servings
Ingredients
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 boneless skinless chicken breasts cut into cubes (uncooked)
- 1 red onion finely chopped
- 1 red bell pepper chopped
- ½ cup sliced mushrooms (crimini or shitaki)
- ½ cup sliced carrots
- juice of 2 limes
- ¼ cup chopped fresh cilantro
- 1 tbsp grated fresh ginger
- 1 tbsp grated fresh garlic
- 1 tbsp red curry paste
- 1 tsp sriracha
- 1 tbsp soy sauce
- 1 cup cooked udon noodles
- 1 fresh lime cut into wedges (garnish)
- fresh cilantro (garnish)
Instructions
- Add all ingredients except udon noodles, lime wedges, and cilantro garnish into large crockpot.
- Cover and set on high for 4-5 hours.
- Add noodles just before serving.
- Garnish with lime wedges and fresh cilantro.
Feel free to ask us any questions about any of our recipes! 
Great presentation.