Spicy Chicken Thai Noodle Soup Recipe - Allrecipes.com
Spicy Chicken Thai Noodle Soup Recipe
  • READY IN 8+ hrs

Spicy Chicken Thai Noodle Soup

Recipe by  

"A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs 10 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
  2. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
  3. Cook soup 8 hours on low or 5 hours on high.
  4. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
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Footnotes

  • Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2004

My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really very good.

 
Most Helpful Critical Review
Mar 07, 2003

Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not make this again. A waste of time and money.

 
Oct 25, 2010

I made this and I understand what people were saying now about the flavor being a little off. In theory the soup was good, but with the weird flavor going on, it sort of negated all the goodness. I tried to analyze what about it made it that way, and I decided if I make this again, I would omit the poultry seasoning and the sage. Also, my chicken got a little overcooked. I cut the cayenne down to 1/4 of a teaspoon and it was the perfect amount of spice - not overpowering, but still a little spicy.

 
Aug 29, 2002

Excellent soup. Take it easy on the black pepper and I added potatoes instead of red pepper. A must to add bean sprouts...My husband begged for more.

 
Mar 03, 2007

Very good and spicy. I didn't have a red pepper so I used a green jalapeño pepper instead and it turned out very very good. It had just the right amount of spice. I only cooked my soup for like an hour and a half b/c I only made a serving for 4, but it still turned out good. I seriously don't know why this recipe has so many bad reviews. It's a good recipe.

 
Sep 03, 2003

Weird combination of ingredients. Didn't really like it. Proportions were weird. Needed more broth.

 
May 12, 2009

not very good; it was spicy but tasted too much of powders and was incredibly salty. i wonder if some of these tablespoons were supposed to be teaspoons

 
Jan 27, 2010

A good soup and fairly easy to prepare,but plan ahead because it does require a variety of ingredients and has a lengthy cooking time. "Spicy" is the recipe's first name so you should not be surprised that it is. The combo of flavors makes it unique (if not a bit confusing). It hinted at more of a spicy Italian flavor to me, so I added a teaspoon of sesame oil toward the end of cooking to give it more of an Asian taste. I enjoyed this soup and will likely make it again someday.

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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