Ingredients

• Broth
• Three 13½-ounce cans coconut milk
• 4 cups vegetable broth
• 2 stalks lemongrass, smashed
• One 2-inch piece fresh ginger, peeled and sliced
• 2 garlic cloves, peeled and smashed
• 1 bunch scallions
• Kosher salt
• Juice of 2 limes
• Toppings
• 5 ounces baby spinach
• 4 ounces glass noodles
• 2 cups sliced snow peas
• 1 bunch scallions, thinly sliced on the diagonal
• 1 cup bean sprouts
• ½ cup unsweetened coconut flakes
• ½ cup basil leaves
• ½ cup mint leaves
• ½ cup cilantro leaves
• 1 red Fresno chili, thinly sliced
• Lime wedges, for serving

Directions

• 1. Make the Broth: In the bowl of a slow cooker, combine the coconut milk, vegetable broth, lemongrass, ginger, garlic and whole scallions.
• 2. Turn the slow cooker on low and cook until the broth is aromatic, about 7 hours. Remove the lemongrass stalks, pieces of ginger, garlic cloves and scallions, reserving just the broth. Season with salt and stir in lime juice.
• 3. Add the spinach, glass noodles and snow peas to the hot broth in the slow cooker, and let sit for 7 to 10 minutes. Stir to combine.
• 4. To serve, divide the soup between bowls and top generously with the scallions, bean sprouts, coconut flakes, basil, mint, cilantro and chili. Serve immediately, with more lime.

Photos