Ingredients
- 3 chicken breast fillets about 600g/1.2lb
- 3 or 4 cloves garlic minced
- 2 tablespoon freshly minced ginger
- 2 cans coconut milk
- 4 cups chicken stock
- 4 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- 300 g 11oz un-cooked spaghetti - or use fresh hokkein noodles
- 1 large or 2 medium red capsicums sliced finely
- 2 medium carrots cut into thin batons
- 2 tablespoon lime juice
- chopped basil and mint for garnish
- Coarse salt and freshly ground pepper
Instructions
- Pour the coconut milk into the slow cooker and add the chicken stock, garlic, ginger, chicken breast, soy sauce, lime juice, sweet chili sauce and a sprinkling of salt and pepper.
- Put the lid on and turn it to high. Cook it for 3 hours.
- Take the lid off and remove the chicken fillets to a plate. Use two forks to shred them and then return them to the slow cooker. Add the vegetables and stir it all together then put the lid back on and cook it for another 30 minutes.
- Meanwhile cook the spaghetti. If you're using fresh hokkein noodles they can be added in the step above.
- Turn off the slow cooker and stir through the cooked spaghetti.
- Serve the noodle soup garnished with chopped basil and mint.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
