Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Ingredients: 2 Tablespoons red curry paste; 1 Tablespoon brown sugar; 2 cloves garlic; 2 Tablespoons chopped cilantro; 1 red bell pepper (chopped); 1 onion (chopped); 2 Tablespoons minced ginger; 1 red chili (such as fresno chili, you can also use jalapeno ); 1 12-ounce can coconut milk; 4 cups chicken stock; 1 ½ pounds chicken breasts (cut into 1 ½ cubes); 1 cup frozen peas; 7 ounces rice noodles; 1 lime (zested and juiced); 2 Tablespoons soy sauce; 2 Tablespoons fish sauce; Salt; Cilantro; Green Onions; Red Chili (such as fresno chili, you can also use jalapeno ); Lime wedges

Details werden geladen...

https://www.platingsandpairings.com/easy-slow-cooker-thai-chicken-noodle-soup/

The Easiest Thai Chicken Soup Starts in Your Slow Cooker

A flavorful Slow Cooker Thai Chicken Soup with coconut milk, tender chicken, and fresh aromatics. Easy prep and perfect for chilly nights.

Rezept

Soup

Zubereitungszeit ca. 265 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 255 Minuten

Zutaten:

2 Tablespoons red curry paste
1 Tablespoon brown sugar
2 cloves garlic
2 Tablespoons chopped cilantro
1 red bell pepper (chopped)
1 onion (chopped)
2 Tablespoons minced ginger
1 red chili (such as fresno chili, you can also use jalapeno )
1 12-ounce can coconut milk
4 cups chicken stock
1 ½ pounds chicken breasts (cut into 1 ½ cubes)
1 cup frozen peas
7 ounces rice noodles
1 lime (zested and juiced)
2 Tablespoons soy sauce
2 Tablespoons fish sauce
Salt
Cilantro
Green Onions
Red Chili (such as fresno chili, you can also use jalapeno )
Lime wedges

Arbeitsschritte:

Combine 2 Tablespoons red curry paste, 1 Tablespoon brown sugar, 2 cloves garlic, 2 Tablespoons chopped cilantro, 1 red bell pepper, 1 onion, 2 Tablespoons minced ginger, and 1 red chili (or jalapeno) in a food processor or blender, and process until a paste forms.
Add the paste to the slow cooker and stir in the 4 cups chicken stock. Add the 1 ½ pounds chicken breasts to the slow cooker, cover and cook on HIGH for 4 hours, or LOW for 8 hours.
Use a spoon to break up the cooked chicken into bite sized pieces.
Add the 1 12-ounce can coconut milk and 7 ounces rice noodles and cook for 10-15 minutes longer.
Stir in the 1 cup frozen peas, lime zest, lime juice, 2 Tablespoons soy sauce and 2 Tablespoons fish sauce and season to taste with salt.
Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.