2 boneless, skinless chicken breasts
4 cloves garlic, minced
2 TBSPs freshly minced ginger
2 (13.5 oz) cans light coconut milk (I used Thai Kitchen)
6 cups chicken stock
4 TBSPs GF Tamari soy sauce
8 oz thin rice noodles
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
cilantro for garnish
sriracha sauce (optional)
kosher salt and freshly ground pepper
In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper. Cook on the high setting for 3 hours.
Using tongs, remove chicken and pull apart/shred with to forks. Return chicken to pot.
Add the rice noodles, bell pepper, bean sprouts and jalapeno. Cook 30 more minutes. Season with salt and pepper.
Serve each bowl garnished with cilantro, lime juice (we did two whole limes per bowl!) and some sriracha sauce.