Just in case you were mistakenly under the impression that I am one of those super-clean, super-organized moms who always cooks up wonderful meals — behold the scene of my photo shoot today.
Yes, that is a Christmas tree in the background that is yet to be taken down. Those are legos next to the soup. And this photo was indeed taken in our playroom. Feel better? 🙂
Good. Let’s talk about soup.
This is a dump-everything-in-the-crock-and-go recipe, which is my favorite kind. No precooking. No dirtying extra of dishes. Dump. Stir. Turn it on. It’s a broth-based soup with a hefty dose of coconut milk which makes it smooth as silk. Sweet and tangy. Savory and spicy. Warm and filling. We call this an umami soup — it has something that tickles every part of your palate.
Ingredients
The garnishes - jalapeno, cilantro and a biq squeeze of lime juice -- are key to this dish. Don't forget them! For the kids, we left out the jalapeno.
2 (13.5 oz) cans unsweetened coconut milk
4 cups chicken stock
3 or 4 cloves garlic, minced
2 tablespoons freshly minced ginger
3 tablespoons soy sauce
1 pound boneless, skinless chicken breasts
4 ounces thin rice noodles
2 red bell peppers, diced
2 whole carrots, peeled and sliced super-thin
2 cups fresh bean sprouts
2 jalapenos, seeded and finely sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper
Instructions
In a slow cooker, combine the coconut milk, chicken stock, garlic, ginger and soy sauce. Add chicken. Cook on high for 1 1/2 to 2 hours (low 3 to 3 1/2 hours.)
Using tongs, remove chicken from pot and shred with two forks. Return to pot. Add the rice noodles, bell pepper, carrots and sprouts. Cook 30 more minutes. Taste and add salt and pepper if needed.
The garnishes are key...serve each bowl garnished with sliced jalapeno, a good handful of cilantro and some gigantic squirts of lime.
Serves 6.
Adapted from Bev Cooks
http://sugarmamacooks.com/crock-pot-thai-noodle-soup/
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