Slow Cooker Thai Coconut Curry Noodle Soup

Fragrant red curry, creamy coconut milk, and tender veggies simmer low and slow with rice noodles in this Thai-inspired soup. Lime, basil, and customizable toppings create a vibrant, soul-warming bowl—effortless crockpot comfort bursting with Southeast Asian flavors.

Why You’ll Love This Recipe

This slow cooker Thai coconut curry noodle soup turns your crockpot into a Bangkok street stall—aromatic lemongrass, ginger, and red curry paste bloom gently over hours, infusing every spoonful with authentic depth while rice noodles soak up the velvety coconut broth. It’s naturally gluten-free, easily vegan, and lighter than takeout without sacrificing richness. Set it in the morning and come home to a house perfumed with kaffir lime and basil—perfect for busy weeknights or meal-prep Sundays. The interactive toppings bar lets everyone customize heat and crunch, making it family-friendly yet sophisticated. Leftovers taste even better as flavors marry overnight, and the soup freezes beautifully for instant comfort. One pot, zero babysitting, maximum deliciousness.

Recipe Tips and Tricks

• Bloom Curry Paste → Sauté briefly for deeper flavor.
• Low Heat Coconut → Prevents curdling in crockpot.
• Noodles Last → Add 30 min before serving.
• Fish Sauce Balance → Start light; adjust at end.
• Lime Post-Cook → Preserves bright acidity.
• Veggie Timing → Root veg early, delicate late.
• Cornstarch Slurry → Optional silky thickness.
• Fresh Herbs Finish → Basil/cilantro off-heat.

Yield: 6 Servings

Slow Cooker Thai Coconut Curry Noodle Soup

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Aromatic Thai coconut curry noodle soup simmers effortlessly in the slow cooker—vibrant, cozy dinner.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 can (14 oz) full-fat coconut milk
• 1 cup snow peas
• 1 red bell pepper, sliced
• 2 medium carrots, sliced
• 2 stalks lemongrass, bruised
• 2 tbsp fish sauce (or soy for vegan)
• 2 tbsp lime juice
• 2-inch piece fresh ginger, sliced
• 3 kaffir lime leaves (or lime zest)
• 3 tbsp Thai red curry paste
• 4 cups low-sodium vegetable broth
• 8 oz flat rice noodles
• Garnishes: Thai basil, cilantro, bean sprouts, lime wedges, chili oil
• Optional: 1 tbsp brown sugar

Instructions

1. Bloom Paste → Heat small skillet medium; add curry paste—stir 2 minutes until fragrant and oil separates.
2. Layer Crockpot → Add bloomed paste, coconut milk, broth, ginger, lemongrass, lime leaves, fish sauce to slow cooker.
3. Root Veggies → Toss in carrots and any firm vegetables—stir to submerge in aromatic broth.
4. Slow Simmer → Cover and cook low 6 hours or high 3 hours—flavors deepen gently without boiling.
5. Delicate Veg → 30 minutes before serving, add bell pepper and snow peas—keep vibrant crunch.
6. Noodle Time → Break rice noodles into pot; stir gently—cook 20-30 minutes until tender but al dente.
7. Taste Balance → Remove lemongrass and lime leaves; stir in lime juice and optional brown sugar.
8. Thickness Check → If thinner than desired, mix 1 tsp cornstarch with water—stir in and cook 5 min.
9. Fresh Finish → Ladle into warm bowls; top with generous handfuls of basil, cilantro, and bean sprouts.
10. Customize Heat → Pass chili oil and lime wedges—let everyone build their perfect Thai bowl.

Notes

• Bloom curry paste first—unlocks full flavor.
• Add noodles late to prevent mushiness.
• Coconut milk on low prevents separation.
• Lime juice at end keeps bright pop.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 189Total Fat 9gSaturated Fat 7gUnsaturated Fat 1gSodium 1058mgCarbohydrates 25gFiber 3gSugar 4gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Red Curry Paste → 3 tbsp Thai brand; adjustable heat.
• Coconut Milk → 1 can full-fat; creamy richness.
• Vegetable Broth → 4 cups low-sodium; light base.
• Rice Noodles → 8 oz flat; gluten-free comfort.
• Veggies → Carrots, bell pepper, snow peas; color & crunch.
• Ginger → 2-inch piece; warming spice.
• Lemongrass → 2 stalks bruised; citrus perfume.
• Kaffir Lime Leaves → 3; authentic aroma.
• Lime Juice → 2 tbsp finish; bright tang.
• Garnishes → Thai basil, cilantro, bean sprouts, chili oil.

Variations and Substitutions

• Protein Boost → Chicken, shrimp, tofu, chickpeas.
• Green Curry → Swap paste for herbal twist.
• Low-Carb → Shirataki or zucchini noodles.
• Mild Version → Reduce curry paste; add coconut.
• Spicy Kick → Fresh chilies or sriracha swirl.
• Creamy Rich → Extra coconut milk can.
• Instant Pot → 8 min high + quick release.
• Peanut Satay → Stir in 2 tbsp peanut butter.

Storage Options

• Refrigerator → Broth separate from noodles up to 4 days.
• Freezer → Broth only (no noodles) up to 3 months.
• Reheating → Simmer gently; add fresh noodles.

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