Description
A cozy, Thai-inspired slow cooker noodle broth made with tender shredded chicken, silky rice noodles, coconut milk, lime, and fresh herbs. It is rich, fragrant, and easy enough for a weeknight dinner.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, finely grated
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 medium red bell pepper, thinly sliced
- 8 ounces rice noodles
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- 1 lime, cut into wedges, for serving
Instructions
- Set the slow cooker to low so it begins warming while you prep the ingredients.
- In a medium bowl, whisk together the chicken broth, coconut milk, red curry paste, ginger, garlic, fish sauce, brown sugar, salt, and black pepper until smooth.
- Lightly coat the inside of the slow cooker with oil or nonstick spray if desired.
- Place the chicken thighs in the slow cooker and top with the sliced red bell pepper. Pour the broth mixture over the top.
- Cover and cook on low for 4 hours, or until the chicken is tender and easy to shred.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Cook the rice noodles separately according to package directions, then drain.
- Stir the lime juice into the broth and taste. Adjust seasoning with extra fish sauce, salt, or lime juice if needed.
- Divide the noodles among serving bowls and ladle the hot broth and chicken over the top.
- Finish with green onions, cilantro, jalapeño if using, and lime wedges before serving.
Notes
- Cook the noodles separately for the best texture, especially if you plan to store leftovers.
- Chicken thighs stay tender and juicy, but extra-firm tofu can be used for a vegetarian-style variation with vegetable broth and soy sauce.
- For more heat, add extra jalapeño or a little chili paste at the end.
- Store broth and noodles separately so the noodles do not absorb too much liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
Keywords: slow cooker thai noodle broth, thai-inspired chicken noodle soup, coconut lime noodle broth, slow cooker chicken noodle bowl, easy rice noodle soup