For this month’s Crazy Cooking Challenge the featured dish is Chicken Noodle Soup. The concept of the Crazy Cooking Challenge is to highlight a dish from another food bloggers site. When the challenge was given I already knew I wanted to try a slow cooker version of chicken noodle soup since I typically make my version on the stove. For this challenge I also wanted to do something a different than the classic chicken noodle soup.
Recently I saw on Bev Cooks the recipe for Slow Cooker Thai Chicken Noodle Soup. I knew not only did I need to try this recipe soon but it would be great to highlight for this month’s challenge. Bev has an amazing site with laugh out loud posts, delicious recipes and stunning photos.
This recipe is fabulous! The flavors remind me of one of my favorite Thai dishes, Panang Curry but all whipped up in an amazing soup. This recipe is easy to make. How can you go wrong with a delicious soup made in the slow cooker? This soup is bursting with flavors of fresh lime, cilantro and ginger all swimming in a creamy coconut broth.
If I had any leftover I’d love to share some with you but someone ate it all. Hmm, I wonder who? Anyways, if you love Thai and/or coconut dishes you need to try this soup! Enjoy!
Slow Cooker Thai Chicken Noodle Soup
- 3 chicken breast (about 1 1/2 pounds)
- 3 or 4 cloves garlic, minced
- 2 tablespoons freshly minced ginger
- 2 (13.5 oz) cans coconut milk
- 4 cups (32 oz) chicken stock
- 3 tablespoons soy sauce
- 4 oz thin rice noodles
- 1 large or 2 medium red bell peppers, diced
- 2 cups fresh beans sprouts
- 2 jalapenos, finely sliced
- 2 limes
- 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, cilantro and freshly squeezed lime juice.
Adapted from Bev Cooks