Ingredients
6
cups Thai coconut curry chicken broth (from two 32-oz cartons)
2
cups shredded cooked chicken
1
tablespoon soy sauce
1/2 teaspoon freshly ground pepper
4
cloves garlic, thinly sliced
1
piece (3 inch) gingerroot, peeled
1
package (6 oz) rice vermicelli noodles
3
tablespoons sliced green onions with tops
1
can (14 to 16 oz) bean sprouts, drained, rinsed
2
jalapeño chiles, thinly sliced
1/2 cup fresh cilantro leaves
6
lime wedges
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
Cover; cook on Low heat setting 3 hours.
Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilantro. Serve with lime wedges.
