Slow Cooker Thai Chicken Noodle Soup

Ingredients

1 3/4″ piece of Ginger – peeled and grated (about scant 1 TBS)
4 Cloves Garlic – minced
¼ Cup Red Curry Paste
2 TBS Fish Sauce
2 TBS Honey
4 Cups Chicken Stock
1 Pound Boneless, Skinless Chicken Breasts or Thighs – cut into 1 ½’’ pieces
1 Yellow Onion – diced
1 Red Bell Pepper – diced
2 (14 ounce) Cans Full Fat Coconut Milk
6 ounces Egg Noodles
1-2 TBS Cilantro – chopped, plus more for garnish
1 Lime – juiced (about 2 TBS)
Kosher Salt and Ground Black Pepper
Optional Garnishes: Lime Wedges, Chopped Peanuts, Sliced Red Chili, Sliced Green Onion

Directions

In the bowl of your slow cooker, combine the ginger, garlic, curry paste, fish sauce, honey, chicken stock, 1 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine. Add in the chicken, onion and bell pepper.

Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. Remove top and stir in the coconut milk and noodles. Cover and continue to cook on LOW for 8-15 minutes or until pasta is tender*.

Just before serving, stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.

Ladle the soup into serving bowls and top with desired garnishes. Enjoy!