Slow Cooker Thai Noodle Soup


Place pork, bell pepper, chicken broth, coconut milk, vinegar, crushed red pepper and garlic in a slow cooker. Cover and cook on a low-heat setting for 8 hours or a high-heat setting for 4 hours. Stir in peanut butter.


Heat noodles for 1 minute in a microwave and divide into 6 large soup bowls. Top with pork and its broth, sliced snow peas and scallions. Serve with lime wedges. Makes 6 servings.

Nutrition information per serving:
Calories: 385
Fat: 13 g
Sat Fat: 5g
Trans fats: 0g
Cholesterol: 70 mg
Carbohydrate: 34g
Protein: 30g
Fiber: 3g
Sodium: 494mg

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