Thai Chicken Noodle Soup

Ingredients

• 1 3/4-inch piece of Ginger (– peeled and grated (about scant 1 TBS))
• 4 Cloves Garlic (– minced)
• 1/4 Cup Red Curry Paste
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Honey
• 4 Cups Chicken Stock
• 1 Pound Boneless, Skinless Chicken Breasts or Thighs (– cut into 1 1/2’’ pieces)
• 1 large Yellow Onion (– diced)
• 1 large Red Bell Pepper (– diced)
• 2 (14 ounce) Cans Full Fat Coconut Milk
• 6 ounces Egg Noodles
• 1-2 TBS Fresh Cilantro (– chopped, plus more for garnish)
• 1 whole Lime (– juiced (about 2 TBS))
• to taste Kosher Salt and Ground Black Pepper
• Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion

Instructions

1. 1

   Layer Ingredients in the Crockpot: In the bowl of your slow cooker or crockpot, add the ginger, garlic, curry paste, fish sauce, honey and chicken stock. Season with 1 teaspoon salt and 1/4 teaspoon pepper and then grab a whisk and vigorously stir the ingredients until they're well combined. Then, add the chicken, onions and bell peppers to the slow cooker.

2. 2

   Cover and Slow Cook Thai Chicken Soup: Cover the crockpot and cook the soup on LOW for 5-6 hours or HIGH for 2-3 hours, or until the chicken is tender.

3. 3

   Add Coconut Milk and Noodles, Cook on Low: Remove the lid of the slow cooker and stir in the coconut milk and noodles. Re-cover and continue to cook on LOW for 8-15 minutes or until pasta is just al dente. (SEE NOTES)

4. 4

   Stir in herbs and lime juice: Stir in the Cilantro and Lime: Just before serving, stir the cilantro and lime juice into the soup. Taste and adjust the Thai chicken soup with noodles for seasoning with salt and pepper.

5. 5

   Serve Thai Chicken Noodle Soup: Garnish and Serve Thai Chicken Noodle Soup: Ladle the Thai noodle chicken soup into serving bowls. Top with garnishes, serve immediately and enjoy!