The What's Cooking message board on The Nest does a recipe swap every month, so I decided to join in this month. This month's theme was soup.
I was assigned Slow Cooker Thai Chicken Noodle Soup
This excited me because my husband and I both love Asian food and we're always looking for new things to make in our slow cooker. We keep kosher, so we loved that this uses coconut milk as the base (which is dairy-free and can be combined with the chicken for this dish). A lot of the ingredients were things I hadn't worked with before (fresh ginger, rice noodles, bean sprouts) but thankfully my local ShopRite had all of them (***Note - thin rice noodles are the same as "rice sticks", I learned this from Google after I could only find rice sticks in the Asian food aisle!). I usually use ground ginger in recipes, but I think I may have to start using fresh. It definitely adds to the dish!
I think my biggest challenge was finding time to make this because it involves chicken. I wouldn't want to leave raw chicken just sitting around waiting for the timer on my slow cooker to start, so I had to make this on a weekend. The prep time of peeling, chopping, slicing, etc took about 30 minutes (my knife skills could use some improvement), but nothing was difficult. The one adjustment I made was I didn't put all 2 red bell peppers in. As I was chopping them, it just seemed like so MUCH! Maybe I bought larger ones than the person who came up with the recipe, who knows? I ended up putting maybe one and a half peppers in there. The chicken shredded very easily after the initial 3 hours cooking. Something ended up coming up, so after the last 30 min I had to turn it to warm and head out for a bit, but it was good to go when I returned ready to eat 4 hours later.
I absolutely loved this soup. I'm not a big jalapeno person, but by throwing it into the bowl along with the lime juice it definitely added a nice aftertaste of heat to the soup. And the rice noodles were delicious, too, and made it more filling.
Slow-Cooker Thai Chicken Noodle Soup
3 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
cilantro for garnish
coarse salt and freshly ground pepper
- 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.