I have to say I was a little obsessed with this recipe once I saw it. You know what I mean, you see something you have a taste for and can’t stop thinking about it until you make it happen. This particular recipe popped into my Twitter feed from another blogger and I just had to try it.
I’m so glad I did. I knew it was going to have that fresh taste I was craving. Plus, it’s visually pleasing with all the ingredients it’s topped with . And let me say, DON’T skip any of the garnish bling, it’s what makes this soup “the bomb”. Especially the lime juice…lots of lime squirts! And if you are worried about the jalapeno garnish, slice it thin and it does not burn you or your mouth. It just tastes fresh.
Here were my husband’s comments while he was eating, “Mmmm, this is restaurant quality. Fine restaurant quality soup. Slurp, slurp. Yep, I give it a ten. I’ll have a second bowl. I’ll only drop it to a nine if it gives me gas.” Yeah, well, just in case your wondering, it remains a ten. Sheesh.
So I highly, highly recommend this soup. It’s fabulous, fabulous!!
Slow Cooker Thai Chicken Noodle Soup
From Bev Cooks
Serves 4 entree size or 6 first course size
3 boneless, skinless chicken breasts
3 or 4 cloves garlic, minced
2 Tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tablespoons soy sauce
4 oz thin rice noodles (in the Asian section)
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
cilantro for garnish
coarse salt and freshly ground pepper
In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper. Cook on high for 3 hours.
Using tongs, remove chicken and pull apart/shred with to forks. Return chicken to pot. Add the rice noodles, bell pepper and bean sprouts. Cook 30 more minutes. Season with salt and pepper to your liking.
Serve each bowl garnished with jalapenos, cilantro and lots and lots of lime juice.