Rice & vegetable Noodle Soup

Recipe Ingredients: 

• 1-1/2 pounds boneless country-style meat 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

Recipe Method: 

• In a 5-qt. slow cooker, combine the first six ingredients.
• Cook, covered, on low 6-8 hours or until meat is tender.
• 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).

Recipe Tips:

Meet your Meat's Solution

When defrosting meat, remember to pour some vinegar over it.

It will bring down the temperature quickly and also tenderize it