Thai Inspired Chicken Noodle Soup
In the next few weeks, some of the intensity of things will wind down to a close. I will be done with all the farmer’s markets. In fact, the two that I have around are flukes. Late rescheduling because as we all know it is time to wind-down. However, with enough of the plenty busy still out and about. I am thrilled to have come up with a Slow Cooker recipe just by chance. A recipe for a Thai Inspired Chicken Noodle Soup.
A couple of tries, and I think I have the taste and texture down to where we all are happy. It as a wonderful slow cooker option. God knows we need loads of those with the cold months ahead. So, without much fuss and fanfare I will present you my version of a Thai Inspired Chicken Noodle Soup.
The Story of Thai Inspired Chicken Noodle Soup
I was toying through options and came across this recipe by foodie crush. I made this a couple of times. Actually, all the times with my modifications (well you know, I cannot help that!). However, I have to confess, I am pleased as punch to end up with this recipe. It seems to cater to about 1 weeknight dinner and then some for lunchtime. I even had some red curry paste that I have been wanting to use up forever. Speaking of tested and tried, while this curry paste recipe has many layers of adaptation, it seems to fit in just fine.
This week, I was also excited to join the talented team of Zester DailyI love the general focus of food and culture that this online magazine offers and I hope that hanging out with the team will stimulate some deep and soulful thinking (ha, ha!). Now, all said and done, this soup does some wonderful justice to carrots we have around and the best things is that I can notch it up or down in terms of heat with a splash of Sriracha, making it just perfect for both kids and us. Really, all of this ends up being a cross between Thai flavors and the more indigenous varieties of Indian style noodle soup such as Thupka or Khao Swey a Burmese soup that has found its ways to some sophisticated Bengali kitchens.
A soothing creamy slow cooker chicken noodle soup with Thai Seasonings!
Ingredients
- Ingredients
- 11/2 tablespoons freshly grated ginger
- 3 pods of minced garlic
- ¾ cup of coconut milk
- 11/2 cups of chicken broth or water
- 1 tablespoon brown sugar
- 11/2 tablespoon Thai Red Curry paste (homemade or store bought)
- 1 pound of boneless, skinless chicken thighs cut into pieces
- 3 medium carrots, sliced
- 2 tablespoons fish sauce
- 11/2 tablespoons peanut butter
- 3 ounces thin dry rice noodles
- 1 cup frozen peas
- Thinly sliced scallions
- Chopped cilantro
- Freshly squeezed lime juice
- Sriracha to taste
- Freshly grated carrots
Instructions
- Place the ginger, garlic, coconut milk, broth or water, brown sugar, red curry paste and chicken thighs into the slow cooker.
- Add in the carrots, fish sauce and peanut butter and cook for 3 hours on high.
- Stir well. Add in the noodles , frozen peas and the scallions and cook for another 20 to 30 minutes.
- Serve in soup bowls with chopped cilantro, squeezed lime juice and sriracha to taste. Top with freshly grated carrots to taste.