Monday, January 16, 2012

Crockpot Thai Chicken Noodle Soup

Modified from Bev Cooks to be allergy-safe.

  • 3 chicken breast halves
  • 5 gloves garlic, minced
  • 2 tbs fresh ginger, minced (I keep this on hand in the freezer)
  • 2 (13.5 oz) cans coconut milk (I used approx. this much from a carton of unsweetened coconut milk since we use a lot of this)
  • 4 cups chicken stock
  • 4 oz. thin rice noodles
  • 2 jalapenos, finely sliced
  • 2 limes
  • cilantro
  • salt and pepper
  • (optional--soy sauce--for garnish for those that can safely consume soy).
Add the coconut milk, broth, garlic, ginger, chicken, salt and pepper to the crock pot. Cook on high for 3 hours. Using tongs, remove chicken from the pot and shred with two forks. Return to pot. Add the rice noodles. Cook 30 more minutes. Taste and add salt and pepper if needed. Serve with cilantro, jalepenos and limes. Enjoy!

1 comment:

  1. Keeping the minced ginger in the freezer is a great idea.