Thai Coconut Chicken Noodle Soup

• 2 (14 ounce) cans coconut milk
• 3 boneless, skinless chicken breasts (about 1 +1/4 pounds), thinly sliced in 1 inch strips
• 2 cups chicken broth
• 1 + 1 /2 cups frozen edamame ( soybeans)
• 2 carrots, shredded
• 2 tablespoons fresh ginger, minced or grated
• 1/2 cup fresh cilantro, chopped
• 6 green onions, diced or snipped with kitchen shears
• 2 stalks of lemon grass, halved lengthwise, woody leaves removed, wacked a few times with a knife or meat mallet
• 2-3 tablespoons of fish sauce
• zest and juice of 2 limes
• 8 ounces rice noodles (I like Pad Thai noodles)

1. To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes. Add the remaining coconut milk, broth, edamame, carrots, ginger, cilantro, green onions, lemon grass, fish sauce and lime zest and half the juice. Season with a couple dashes of salt or soy sauce. Bring to a simmer and cook 30 minutes.
2. Meanwhile cook rice noodles according to package direction. Remove lemon grass stalks from soup, stir in remaining lime juice and taste. Add more salt or soy sauce if needed.
3. For serving add some of the cooked noodles to a bowl and ladle soup over top.
Alternate Crockpot Directions:
4. Add all the ingredients to a large crockpot except the noodles. You can add the chicken breasts whole. Cook on high 4-5 hours or low 7-8. A half hour before serving remove chicken breasts to a plate and shred using 2 forks or chop into bite size pieces. Add chicken back to pot along with the lime juice and continue cooking on high for a 1/2 hour. Taste and season with additional salt or soy sauce. Meanwhile cook noodles separately, add a helping of cooked noodles to a bowl and ladle soup over top.