Slow Cooker Thai Chicken Noodle Soup

• 2 cans (13.5 Oz. Size) Coconut Milk
• 4 cups Chicken Stock
• 4 cloves Garlic, Minced
• 2 Tablespoons Freshly Minced Ginger
• 3 whole Frozen Or Thawed Chicken Breast Halves
• 3 Tablespoons Soy Sauce
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 4 ounces, weight Thin Rice Noodles
• 2 whole Red Bell Peppers, Diced
• 2 cups Fresh Bean Sprouts
• 1 cup Cilantro, Divided
• 2 whole Jalapenos, Finely Sliced
• 2 whole Limes, To Serve

1. In a slow cooker, add the coconut milk, stock, garlic, ginger, chicken, soy sauce, a pinch of salt and freshly ground pepper. Cook on high for 3 hours.
2. Using tongs, remove chicken from pot and shred with 2 forks. Return to pot. Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Add half the cilantro into the pot. Taste and add more salt and pepper if needed.
3. Serve each bowl garnished with sliced jalapeno, a good handful of cilantro and some gigantic squirts of lime. Oh man, yes.

coconut milk, chicken, garlic, ginger, chicken, soy sauce, salt, noodles, red bell peppers, fresh bean sprouts, cilantro, whole limes

Taken from tastykitchen.com/recipes/soups/slow-cooker-thai-chicken-noodle-soup/ (may not work)