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Pork & Rice Noodle Soup Recipe

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My husband and I are crazy over the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.—Lisa Renshaw, Kansas City, Missouri
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (13.66 ounces each) coconut milk
  • 1/4 cup reduced-sodium soy sauce
  • 4 ounces uncooked thin rice noodles
  • 2 cups frozen pepper strips, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice

Directions

  1. In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice. Yield: 8 servings (3 quarts).
Originally published as Pork & Rice Noodle Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p70

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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