Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chopped fresh ginger
  • 6 garlic cloves
  • 1/4 cup red curry paste
  • 4 cups chicken or vegetable stock
  • 4 chicken thighs (boneless, skinless)
  • 12 ounces thin rice noodles
  • 17 ounces coconut milk
  • 1/4 cup chopped fresh thai basil
  • 1/4 cup chopped fresh cilantro

Instruction

  • Place ginger, garlic, curry paste, and 1 cup of the stock in a small food processor and process until smooth. Add to slow cooker with remaining stock and chicken.
  • Cook on low 6 to 8 hours.
  • 30 minutes before serving, remove the chicken and add the noodles and coconut milk. Shred the chicken and add back to the soup.
  • Divide the chicken and noodles between four bowls and ladle the soup over the top. Garnish with basil and cilantro.