Slow Cooker Thai Chicken Noodle Soup

I am a huge fan of Thai cuisine especially of the spicy peanut sauce which I am guilty of eating by the spoonful.  My mother always used to make chicken noodle soup for me, but I particularly like this one with peanut sauce and edamame beans. 

This soup is super basic but sometimes simple is best. The process of making the soup is a comforting process in itself and it smells great in your kitchen. Although the cooking time is long, the hands-on work is not too much. What is it about chicken noodle soup that truly warms the heart and soul? It heals the sick. It soothes the soul. It’s cheap and filling and nutritious. Make a big pot, eat some for dinner, bring some to work for lunch, take some to your friend who just had a baby and freeze some for later when there’s no time to cook. A pot of chicken soup feeds many and is meant to be shared! So go ahead, slurp up!

Ingredients

• 1 (14 ounces) can coconut milk
• 1/4 cup red curry paste
• 4 cups chicken broth
• 1 pound boneless and skinless chicken breasts or thighs
• 1/3 cup peanut butter
• 1 tablespoon tamarind concentrate or 1/4 cup lime juice
• 2 tablespoons fish sauce or soy sauce
• 2 tablespoons palm sugar or brown sugar
• 1/2 teaspoon turmeric
• 8 ounces mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 6 ounces of rice noodles
• 2 cups edamame beans
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 green onions, sliced

Directions

Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind, fish sauce, sugar, and turmeric, cook until the chicken is cooked and the sweet potato is tender, about 2 -2 and  1/2 hrs in high in a slow cooker.

Add the mushrooms, red bell pepper, and rice noodles and cook until the noodles are tender about 30 minutes.

Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts, and green onions.