Thai Chicken Cabbage Soup

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.

• Ready In: 6 hrs 5 mins
• Serves: 6-8
• Yields: 1 large crockpot

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.