Pork & Rice Noodle Soup

• 1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
• 6 garlic cloves, minced
• 2 tablespoons minced fresh gingerroot
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cans (13.66 ounces each) coconut milk
• 1/4 cup reduced-sodium soy sauce
• 4 ounces uncooked thin rice noodles
• 2 cups frozen pepper strips, thawed
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice

1. In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
2. Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.

pork, garlic, fresh gingerroot, chicken broth, coconut milk, soy sauce, thin rice noodles, pepper, water chestnuts, fresh cilantro, lime juice

Taken from www.tasteofhome.com/recipes/pork-rice-noodle-soup/ (may not work)