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Slow Cooker Thai Red Curry Noodle Soup

Slow cooker thai red curry noodle soup - the image is a close-up of a bowl of soup. the soup appears to be thick and creamy, with chunks of chicken and vegetables mixed in. the bowl is made of ceramic and has a brown rim. the broth is a rich orange color and is thick and thick. there are also chunks of red and green vegetables such as carrots, zucchini, and red bell peppers scattered throughout the soup. on top of the soup, there is a sprig of fresh cilantro. the background is a white marble countertop.
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A comforting and flavorful slow cooker Thai red curry noodle soup made with tender chicken, creamy coconut milk, fresh vegetables, and rice noodles. Perfect for an easy weeknight meal with authentic Thai flavors.

Ingredients

Scale

1 tablespoon coconut oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
1 red bell pepper, thinly sliced
1 medium carrot, peeled and julienned
1 medium zucchini, julienned
1 can (14 ounces) full-fat coconut milk
4 cups low-sodium chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
6 ounces dried rice noodles (medium thickness)
1 cup fresh spinach leaves
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh Thai basil leaves, chopped
2 green onions, thinly sliced
1 lime, cut into wedges, for serving
Red chili flakes, for garnish (optional)

Instructions

Heat the coconut oil in a skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until lightly browned but not fully cooked. Transfer the chicken to the slow cooker.
In the same skillet, add the sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion softens. Stir in the Thai red curry paste and cook for another 1 minute to release the aromas.
Transfer the onion and curry paste mixture to the slow cooker with the chicken.
Add the sliced red bell pepper, julienned carrot, and julienned zucchini to the slow cooker.
Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar until combined.
Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
About 20 minutes before serving, break the dried rice noodles into smaller pieces and add them to the slow cooker. Stir gently to submerge the noodles in the liquid.
Cover and cook for an additional 15-20 minutes until the noodles are tender.
Stir in the lime juice, fresh spinach leaves, chopped cilantro, and Thai basil. Let the spinach wilt for 2 minutes.
Ladle the soup into bowls and garnish with sliced green onions and red chili flakes if desired.
Serve immediately with lime wedges on the side for extra brightness.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-thai-red-curry-noodle-soup-cozy-spicy-and-easy/