Thai Chicken Cabbage Soup |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
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Found this on another site, modified it into a slow cooker recipe and spruced it up a bit to give it some more flavor. Easy, warm and comforting. Ingredients:
2 boneless skinless chicken breast halves |
1 medium head of cabbage, quartered & sliced |
4 cups chicken stock |
2 vidalia onions, quartered & sliced |
6 carrots, peeled & cut into 1 inch pieces |
2 teaspoons sweet thai chili paste (red) |
1/2 teaspoon ground ginger |
1/2 teaspoon sesame oil |
1/2 teaspoon seasoned rice vinegar |
2 teaspoons fish sauce |
black pepper (optional) |
4 ounces sliced mushrooms (optional) |
1 cup sugar snap peas or 1 cup snow pea pods, sliced into 1 inch pieces |
1 (3 ounce) ramen noodles (discard seasoning packet) |
fresh cilantro (for garnish) |
Directions:
1. Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.
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