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Slow Cooker Thai Chicken Noodle Soup

Ingredients:
3 frozen or thawed chicken breast halves
3 or 4 cloves garlic, minced
2 Tbs. freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tbs. soy sauce
4 oz thin rice noodles
2 red bell peppers, diced
2 cups fresh beans sprouts
2 jalapenos, finely sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper
                                             
Method:
In a slow cooker, add the coconut milk, broth, 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 two forks. Return to pot. Add the rice noodles, bell pepper and sprouts.

Cook 30 more minutes. 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.

Recipe from>>>cheesecurdinparadise.blogspot.in
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