2 pounds boneless, skinless chicken breasts, cut into ½ inch cubes
4 cups chicken stock
1 medium carrot
2 tablespoons minced fresh ginger
2 medium serrano peppers, chopped
4 garlic cloves, minced
1 teaspoon grated lime zest
2 cups coconut milk
1 red bell pepper, diced
6 ounces shitake mushrooms, stemmed and thinly sliced
½ cup sliced green onions
Fresh Asian noodles, cooked and kept warm
Salt and pepper
· Add the first seven ingredients to a 6½ quart slow cooker. Cook, covered, on low to 5 to 6 hours or on high for 2½ to 3 hours.
· Skim any fat from surface of the soup. Add the coconut milk, bell pepper and shitake mushrooms. Cook on high for 15 to 20 minutes or until vegetables are crisp tender. Season with cilantro, salt and pepper.
· Place some of the noodles in the bottom of four soup bowl. Pour hot soup over noodles. Serve garnished with green onions.