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Slow Cooker Thai Chicken Noodle Soup

by on January 1, 2012 in Brothy Soups, Soups

See this recipe post on Bev Weidner’s site!

January 1, 2012 Brothy SoupsSoups
4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Difficulty Easy

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Recipe Description

Forget the bib. Just do this.

Preparation Instructions

In a slow cooker, add the coconut milk, stock, garlic, ginger, chicken, soy sauce, a pinch of salt and freshly ground pepper. Cook on high for 3 hours.

Using tongs, remove chicken from pot and shred with 2 forks. Return to pot. Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Add half the cilantro into the pot. Taste and add more salt and pepper if needed.

Serve each bowl garnished with sliced jalapeno, a good handful of cilantro and some gigantic squirts of lime. Oh man, yes.

Ingredients

  • 2 cans (13.5 Oz. Size) Coconut Milk
  • 4 cups Chicken Stock
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Freshly Minced Ginger
  • 3 whole Frozen Or Thawed Chicken Breast Halves
  • 3 Tablespoons Soy Sauce
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 4 ounces, weight Thin Rice Noodles
  • 2 whole Red Bell Peppers, Diced
  • 2 cups Fresh Bean Sprouts
  • 1 cup Cilantro, Divided
  • 2 whole Jalapenos, Finely Sliced
  • 2 whole Limes, To Serve

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