Toss in bag of veggie slaw (no dressing!) and stir for 30 seconds to coat with spices.
Add carrot juice, coconut milk, vegetable broth, fish sauce and lime juice to stock pot. Bring to boil and then reduce heat to medium low to simmer for 5 minutes.
Add brown rice noodles and simmer for an additional 15 minutes. Add crab during last 5 minutes of cooking.
Remove from heat and stir in cilantro. To serve, garnish with lime wedges.