Thai Coconut Soup |
- 2-3 organic boneless chicken breasts
- 4 cloves garlic, finely chopped
- 1 stalk lemon grass, minced OR 1" piece fresh ginger, grated
- 8 cups organic chicken stock
- 1 can light coconut milk
- 2-3 Tbs Braggs Liquid Aminos OR low-sodium soy sauce OR fish sauce
- 8 oz baby portobello mushrooms, sliced
- 4 ounces brown rice noodles
- pinch Sea salt to taste
- a few pinches red chili pepper flakes
- 1/2 jalapeno, finely sliced
- 1 red bell pepper, seeded and sliced
- fresh lime wedges
- 1/4 cup cilantro
In a 4 quart slow cooker, cover chicken with garlic and lemon grass. Add chicken stock, Liquid Aminos, and coconut milk. Cover and cook on high for 4-6 hours, until the chicken is very tender.
Remove chicken from the crockpot 30 mins before serving. Shred with a fork, then return chicken to crockpot. Add mushrooms and rice noodles. Cook for 30 mins, until the noodles are soft. Add salt and red pepper to taste.
Serve topped with bell pepper, jalapeno slices, a squeeze of fresh lime juice, and cilantro.