Easy Slow Cooker Thai Chicken Noodle Soup

• Gluten free

• Meat

  • 1 1/2 cut into cubes 1 1/2 lb. chicken breasts

• Produce

  • 2 tbsp Cilantro
  • 1 Cilantro
  • 2 cloves Garlic
  • 2 tbsp Ginger
  • 1 Green onions
  • 1 Lime
  • 1 Lime, wedges
  • 1 Onion
  • 1 cup Peas, frozen
  • 1 Red bell pepper
  • 2 Red chile

• Canned Goods

  • 4 cups Chicken stock
  • 1 12 oz. can Coconut milk
  • 2 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 7 oz Rice noodles

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Salt

Found on platingsandpairings.com

Description

Directions

• Combine red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger, and red chili in a food processor or blender, and process until a paste forms.
• Add the paste to the slow cooker and stir in coconut milk and chicken stock. Add the chicken to the slow cooker, cover and cook on high for 4 hours, or low for 8 hours.
• Add in the peas and rice noodles and cook for ½ hour longer. Stir in lime zest, lime juice and fish sauce and season to taste with salt.
• Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.