Ingredients
1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes6 garlic cloves, minced2 tablespoons minced fresh gingerroot2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (13.66 ounces each) coconut milk1/4 cup reduced-sodium soy sauce4 ounces uncooked thin rice noodles2 cups frozen pepper strips, thawed1 can (8 ounces) sliced water chestnuts, drained1/4 cup minced fresh cilantro2 tablespoons lime juice
Preparation
In a 5-qt. slow cooker, combine the first 6 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.
