Thai Chicken Cabbage Soup - cooking recipe

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)

Preparation

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.