Slow Cooker Thai Curry Chicken Noodle Soup

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

You know how traditional chicken noodle soup is good for the soul?  I like to think that this is a fun twist on that classic dish…but still just as heart warming and delicious.  Except this one has creamy coconut milk, spicy curry and scrumptious rice noodles to make it extra special.

I think I’ve been pretty vocal about my love of curry, but in the past I’ve always used curry powder or paste, or a blend of my own spices, to get the job done.  This time I spotted a bottle of red curry sauce at Trader Joe’s and decided to try it.  And omg it’s delish.  I added some extra here and theres and spices and such like I always do, but this sauce was pretty killer on its own.  I’m thinking about just dousing a couple of chicken breasts in it, throwing it in the slow cooker, and serving it shredded on some flat bread in the future.  It’s rich and creamy and delicious.

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

And no, this isn’t a sponsored post by Trader Joe’s.  I wish it was, because I’m slightly obsessed with their products and might die if they offered to sponsor my little blog.  But unfortunately for me, I’m just sharing the love while I sit here and eat my chocolate covered sea salt butterscotch caramels {yes for real, from TJ’s too}.  Anyone else out there have a favorite snack or find?  I feel like there’s all kind of hidden gems just waiting to be devoured every time I walk in to do my grocery shopping.

Slow Cooker Spicy Thai Curry Chicken Noodle Soup
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 boneless skinless chicken breasts
  • 2 cups of chicken broth
  • 1 - 12 oz bottle of red curry sauce (I got mine at Trader Joe's)
  • 1 T chili oil
  • 1½ t garlic salt
  • 1½ t ginger
  • 1 t black pepper
  • 1 cup coconut milk
  • 2 cups rice noodles
  • 1 T fresh cilantro, plus more to garnish
  • 1 T chopped green onions, plus more to garnish
Instructions
  1. Put everything except coconut milk, rice noodles, cilantro and green onions in the slow cooker and stir to combine.
  2. Cook on low for 8 hours or high for 4-5 hours.
  3. Shred chicken with two forks
  4. Add coconut milk, cilantro, green onions, and rice noodles. Stir to combine.
  5. Cook for an additional 10 - 20 minutes, or until rice noodles are desired texture.
  6. Serve hot and garnish with cilantro and green onions.

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

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