Thai Chicken and Vermicelli Noodle Soup

Submitted by Paulene Christie

Thai Chicken and Vermicelli Noodle Soup

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Serving: 6
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes


  • 6 cups of chicken stock (I used 6 tsp of powdered stock in 6 cups of water)
  • 400ml can of coconut milk (I used reduced fat)
  • 3cm piece of fresh ginger root - sliced finely and then cut into 1cm length fine sticks
  • 3 tbsp fish sauce
  • 1-2 red chilli's sliced fine (remove seeds if you prefer less heat)
  • 1 and half tsp turmeric
  • 2 tsp brown sugar
  • 3 tbsp fresh lime juice
  • 1/2 a cooked chicken, meat shredded roughly
  • 100g dry vermicelli bean thread cellophane/glass noodles
  • 500g pkt of frozen Thai Stir fry vegetables (mix of carrot, beans, broccoli, baby corn, bamboo shoots, bean sprouts etc)
  • 3 tbsp fresh coriander to garnish/serve


  • Turn slow cooker on high.
  • Combine liquid stock and coconut milk and add to slow cooker.
  • Add ginger, fish sauce, chilli, turmeric, brown sugar and lime juice and stir to combine.
  • Cover and cook on high for 3hrs
  • Add frozen vegetables and shredded cooked chicken.
  • Cover and continue cooking for a further 20mins or until vegetable are al dente soft.
  • Add noodles, broken into approx 20cm lengths.
  • Stir to combine and cover and cook for a further 10mins or until noodles are cooked soft.
  • Serve with a scattering of fresh coriander and fresh lime wedges.
  • *optional*
  • - Add a tiny pinch (like 1/8 tsp) of saffron for a rich colour to your dish
  • - You could substitute prawns/shrimp for the chicken. Add them with noodles in the last 10mins so as not to overcook

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