How To Make Slow Cooker Thai Chicken Soup

This delicious recipe is a cinch to put together in the morning before work.


Boneless chicken breast 2 Pound (2 large breasts, 1 pound each)
Stir fried vegetables 14 1/2 Ounce (1 bag, frozen onion and pepper)
Light coconut milk 13 1/2 Ounce (1/2 can)
Low sodium chicken stock 4 Cup (64 tbs)
Lime juice 2 Tablespoon
Red hot chili flakes 1/4 Teaspoon
Salt 1/4 Teaspoon
Ground black pepper 1/4 Teaspoon
Frozen peas 10 Ounce (1 package)
Basil/Cilantro 1 1/2 Cup (24 tbs)
Rice vermicelli noodles 4 Ounce , roughly broken/ chopped
Hot sauce 4 Tablespoon (to serve/ optional)



In a slow cooker, layer chicken, stir-fry mix and mushrooms.

Pour coconut milk, chicken stock and cover with lid.

Cook on high for 4 hours or on low for 8 hours.

Transfer chicken to a bowl.

Stir in lime juice, chilli flakes, salt, pepper, peas, basil, vermicelli noodles.

Cover and cook for about 20 minutes in high setting.

Cut chicken into bite-sized pieces and add back into soup.

Ladle into bowls.


Serve with sauce and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 260 Minutes
Ready In: 260 Minutes
Servings: 6