"An easy way to fancy up everyday ramen noodles!" — rhapsody112
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1 (13.5 ounce) can
light coconut milk
Thai garlic chile paste
1 inch piece
fresh ginger, grated
green bell peppers, diced
skinless, boneless chicken thighs, diced
2 (3 ounce) packages
green onions, chopped
chopped fresh cilantro
chopped fresh basil
I pretty much followed the recipe and found it to be quite delicious. The only changes were the addition of salt (curiously missing from the recipe) and garlic/hot sauce substitute because I didn't have Thai garlic chile paste. The mixture before the addition of the noodles was quite soupy but it thickened beautifully with them. Because the dish is so rich, a side of broccoli or a nice tossed salad would go nicely too. I will definitely make this one again! Thanks rhapsody!
delicious and hardy. very flavorful. I did not need to add salt. I will make again.
I love thai food and this recipe blends my childhood favourite with a little thai twist. I changed things a bit by adding 2 cups of chicken stock and 1 cup of water and also added lemon grass and cilantro to the broth. And I would only cook it for 3 hours and add the noodles at the last 5- 10 minutes as my noodles were a little over done for my liking. All and all an amazing, hardy thai soup.
My whole family from my picky 6 year old to my husband who considers himself a food snob all loved it. The only change i made was to use rice instead of ramen noodles and added mushrooms....Delicious!!!!
Did not like the consistency at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Thai Ramen Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 292
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