I found this recipe at "Bev Cooks" which you can look at here.
Slow Cooker Thai Chicken Noodle Soup
3 frozen or thawed chicken breast halves
3 or 4 cloves garlic, minced
2 tablespoons freshly minced ginger
2 (13.5 oz.) cans coconut milk
4 cups chicken stock
3 tablespoons soy sauce, low sodium or regular
4 oz. thin rice noodles
2 red bell peppers, diced
2 cups fresh bean sprouts
For garnish: 2 jalapenos, finely sliced, Cilantro and/or Sweet Thai Basil
Coarse salt and freshly ground pepper
In a slow cooker, add the coconut milk, broth, garlic, ginger, chicken, soy sauce, pinch of salt and freshly ground pepper. Cook on high for 3 hours.
Using tongs, remove chicken from pot and shred with two forks. Return to the pot. Add the rice noodles, bell pepper and sprouts. Cook for another 30 more minutes. Taste and add more salt and pepper if needed.
Serve each bowl garnished with sliced jalapeno, a good handful (or to taste) of cilantro and Thai Basil and squeeze lime juice over the top.
The end result was delicious. We had left-overs and ate this two nights in a row. It tasted even more delicious the second night because the flavors had a chance to develop.
The only changes we made was that we ended up not using the jalapenos. Even Gregg was a little wary after eating ones sliced on a bahn mi sandwich a few nights ago, which he picked up on the way back from DC the other night. He passes his favorite Vietnamese sandwich shop about half way home - it gives him a nice break from rush hour traffic.
Also, I didn't cook all the bean sprouts with the soup as we like to use those as garnish. We enjoy the extra crunchiness of them.
When we went grocery shopping at Whole Foods we found some Sweet Thai Basil and added it along with the Cilantro.
This recipe is going in my 'definitely going to make this again' folder.