This slow cooker Thai chicken noodle soup is a comforting and flavorful dish that requires minimal effort. The combination of tender chicken, aromatic herbs, and creamy coconut milk creates a rich and satisfying soup with a hint of Thai spice.
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 6 cups low-sodium chicken broth. 1 can 14 oz coconut milk. 1 red bell pepper, thinly sliced. 1 cup sliced mushrooms. 3 cloves garlic, minced. 2 tbsp Thai red curry paste. 2 tbsp soy sauce. 1 tbsp brown sugar. 1 tbsp fresh ginger, grated. 8 oz rice noodles. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro and lime wedges for garnish.
Instructions: Chicken broth, coconut milk, soy sauce, brown sugar, garlic, and ginger should all be put into a slow cooker. Mix well. Put mushrooms, bell pepper, and chicken pieces in the slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put the rice noodles and lime juice in the slow cooker 30 minutes before you want to serve. Use a stir to mix. Add pepper and salt to taste. Add fresh cilantro and lime wedges on top and serve hot.
Prep Time: 15 minutes
Cook Time: 240 minutes
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