Tom Kha Yum! Crockpot Thai Cococut Chicken Soup

I was looking to change up my go-to chicken noodle soup recipe and found this super easy recipe for Thai Chicken Noodle Soup. After a pretty tasty trial run, I made some even yummier adjustments and came up with my fav version of a Thai Coconut Soup.  ps. a 1 1/2 cup is only around 250 calories. Cheers!

Thai Coconut Soup

INGREDIENTS

• 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.