We have a love of Thai food in our house. I think I drool a bit when I think of sticky rice….I used to eat it by the handfuls when we had a college student from Laos living with us. She would cook Laotian and Thai food and it was so yummy. And so for a long time I have wanted to bring some of those Thai flavors that I grew up with to my own family (and eat handfuls of sticky rice again!).
This Thai chicken noodle soup recipe is so simple, but so very delicious. And the best part about it–it cooks all afternoon in the slow cooker so you can enjoy the smell but there is not a lot of prep work! It is also perfect for a party and really will impress your guests into thinking you were cooking all day (wink, wink) or one of those great healthy recipes to add to your weekly menu–I promise! I serve it with sticky rice (sushi rice ) that I cook in our rice cooker and dinner is done!
Calories per serving: 315
Thai Chicken Noodle Soup in the Slow Cooker
Put into the slow cooker the following ingredients:
3 skinless chicken breasts
6 cup chicken stock (homemade or store-bought both work great!)
2 cans of coconut milk
1 jalapeno (cut in half and de-seeded–put in the pot–you will fish it out later 😉
4 T soy sauce (you can substitute fish sauce for the soy sauce)
3 t. minced garlic
1 t. onion powder
3 t. ground ginger
Cook for 4 hours on high.
Take out the 2 jalapeno pieces. Then remove the chicken breasts and cut them into nice bite-sized chunks. Return the chicken pieces to the soup and add 1 package of rice noodles and 1 diced medium red bell pepper. Cook for an additional 20 to 30 minutes.
Serve with cut up limes, fresh cilantro, fresh basil and red pepper flakes all so each member of the party can make his/her soup just the way they like it 😉
I promise you it is so delicious it will become a staple in your house! It certainly has in ours. Even the pickiest eater in our family gobbles up the noodles (and he normally doesn’t do brothy soups) ! It is a crowd pleaser…