1Turn slow cooker on high.
2Combine liquid stock and coconut milk and add to slow cooker.
3Add ginger, fish sauce, chilli, turmeric, brown sugar and lime juice and stir to combine.
4Cover and cook on high for 3hrs
5Add frozen vegetables and shredded cooked chicken.
6Cover and continue cooking for a further 20mins or until vegetable are al dente soft.
7Add noodles, broken into approx 20cm lengths.
8Stir to combine and cover and cook for a further 10mins or until noodles are cooked soft.
9Serve with a scattering of fresh coriander and fresh lime wedges.
12- Add a tiny pinch (like 1/8 tsp) of saffron for a rich colour to your dish
13- You could substitute prawns/shrimp for the chicken. Add them with noodles in the last 10mins so as not to overcook
Submitted by Paulene Christie
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.