Slow Cooker Curried Noodles
These Slow Cooker Curried Noodles are so easy and are a warm and spicy comfort food!
Servings 4 servings
Calories 673kcal
Ingredients
- ¼ cup chopped fresh ginger
- 6 garlic cloves
- ¼ cup red curry paste
- 4 cups chicken or vegetable stock
- 4 chicken thighs boneless, skinless
- 12 ounces thin rice noodles
- 17 ounces coconut milk
- ¼ cup chopped fresh thai basil
- ¼ cup chopped fresh cilantro
Instructions
- Place ginger, garlic, curry paste, and 1 cup of the stock in a small food processor and process until smooth. Add to slow cooker with remaining stock and chicken.
- Cook on low 6 to 8 hours.
- 30 minutes before serving, remove the chicken and add the noodles and coconut milk. Shred the chicken and add back to the soup.
- Divide the chicken and noodles between four bowls and ladle the soup over the top. Garnish with basil and cilantro.
Notes
- Add the coconut milk about 30 minutes before serving so that it doesn't curdle.
- Add the rice noodles 30 minutes before serving, they will cook in the broth and become extra flavorful.
- You can decrease the curry paste to a tablespoon if you don't want all the heat.
- If you don't have fresh basil, you can just use fresh cilantro.
- You can use boneless or bone chicken thighs or breasts.
Nutrition
Calories: 673kcal | Carbohydrates: 83g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 587mg | Potassium: 552mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2485IU | Vitamin C: 3.7mg | Calcium: 60mg | Iron: 2.3mg