Slow Cooker Thai Noodle Soup
Ingredients
1-pound pork tenderloin, cut into 1-inch cube
¼ cup creamy peanut butter
1 cup red bell pepper, julienned
6 cups fat-free chicken broth
1 cup low-fat coconut milk
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 medium garlic cloves, minced
8 ounces lo mein noodles or fettuccini, cooked al dente
1 cup snow peas, blanched, stringed, and thinly sliced
½ cup thinly sliced scallions
8 lime wedges
Directions
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.
Nutrients Per serving
| Calories | 385 |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 70 mg |
| Carbohydrate | 34 g |
| Protein | 30 g |
| Fiber | 3 g |
| Sodium | 494 mg |
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