- 4 cups low sodium chicken broth
- 1½ lbs. chicken breasts
- 3 small carrots, peeled and cut into matchsticks
- ½ cup thinly sliced snow peas, plus more for serving
- 1 sweet bell pepper, thinly sliced
- 1 Tablespoon Sriracha
- 1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
- 1½ teaspoons Thai red curry paste
- 2 inch piece peeled fresh ginger
- 8 ounces shiitake mushrooms, sliced
- 3 ounces rice noodles
- Lime wedges
- Fresh chopped cilantro, mint, and green onions, for serving
INSTRUCTIONS:
- Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
- Cook the rice noodles according to package directions.
- Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.
Source: Honest Cooking
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