Thai Chicken Cabbage Soup

• 2 boneless skinless chicken breast halves
• 1 medium head of cabbage, quartered & sliced
• 4 cups chicken stock
• 2 vidalia onions, quartered & sliced
• 6 carrots, peeled & cut into 1 inch pieces
• 2 teaspoons sweet thai chili paste (red)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 1/2 teaspoon seasoned rice vinegar
• 2 teaspoons fish sauce
• black pepper (optional)
• 4 ounces sliced mushrooms (optional)
• 1 cup sugar snap peas or 1 cup snow pea pods, sliced into 1 inch pieces
• 1 (3 ounce) ramen noodles (discard seasoning packet)
• fresh cilantro (for garnish)

1. Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.

chicken, head of cabbage, chicken stock, vidalia onions, carrots, sweet thai chili paste, ground ginger, sesame oil, rice vinegar, fish sauce, black pepper, mushrooms, sugar snap peas, ramen noodles, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-cabbage-soup-491047 (may not work)