Slow Cooker Thai Chicken Noodle Soup

It's Friday! Time for another Your Recipe-My Kitchen post.

I love chicken noodle soup and I always make mine in the crockpot.  When I saw Mother Thyme do the same thing but with the added Thai twist, I knew I  needed to give this a try.  Try it we did - and it was as delicious as she had promised.   I love Thai flavors and they really added nicely to this chicken soup.  The kids loved it too (minus the jalapenos.)  The sliced avocado was something we added to the recipe - basically, we had a gorgeous avocado in the house that was begging to be eaten so we decided to top the soup with it.  I definitely recommend this great soup and thank you Mother Thyme for sharing this fabulous recipe!  Enjoy!!

recipe from Mother Thyme

What you need:

1 1/2 pounds chicken (I used thighs)
4 garlic cloves, minced
2 tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk (I used light)
4 cups chicken stock
3 tablespoons soy sauce
4 oz thin rice noodles
1 large red bell pepper, diced
2 cups fresh beans sprouts
2 jalapenos, finely sliced
2 limes
Cilantro for garnish
salt and pepper
avocado (optional)

What you do:

Add the coconut milk, broth, garlic, ginger, chicken, soy sauce, a pinch of salt and  pepper to the slow cooker. Cook on high for 3 hours.

Remove the  chicken from the slow cooker and shred with two forks. Add it back to the pot.   Now add the noodles, bell pepper and sprouts. Cook for another 30 minutes. Add salt and pepper to taste.

Serve the soup and with toppings of  sliced jalapeno,  cilantro and freshly squeezed lime juice, avocado

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