Turn slow cooker on high.
Combine liquid stock and coconut milk and add to slow cooker.
Add ginger, fish sauce, chilli, turmeric, brown sugar and lime juice and stir to combine.
Cover and cook on high for 3hrs
Add frozen vegetables and shredded cooked chicken.
Cover and continue cooking for a further 20mins or until vegetable are al dente soft.
Add noodles, broken into approx 20cm lengths.
Stir to combine and cover and cook for a further 10mins or until noodles are cooked soft.
Serve with a scattering of fresh coriander and fresh lime wedges.
*optional*
- Add a tiny pinch (like 1/8 tsp) of saffron for a rich colour to your dish
- You could substitute prawns/shrimp for the chicken. Add them with noodles in the last 10mins so as not to overcook