Red Curry Chicken Noodle Soup
Put the slow cook ingredients into the slow cooker pot, pop the lid on and cook on HIGH for 3 hours or LOW for 5-6 hours.
When the timer has gone off and the chicken is cooked, remove the chicken from the broth to a plate or chopping board. Add the noodles, the stock and the sugar snap peas. Give everything a good stir and put the lid back on. Cook for 30 minutes on HIGH or until the noodles are soft.
Shred the chicken using two forks and keep it to one side to serve on top of the bowls of ramen after the noodles have finished cooking. (If you prefer the chicken to stay hot, you can shred it and add it back to the broth with the noodles as they cook.)
Add the lime juice. Serve topped with chilli oil if you fancy a bit more of a kick.
Tip: If you don't have a slow cooker, put all of the ‘slow cook’ ingredients, plus 200ml of the vegetable stock, into a saucepan and simmer over a low to medium heat for 30-35 minutes until the chicken is cooked through. Remove the chicken, add the noodles, remaining stock and sugar snap peas, cover and cook for 10 minutes until the noodles and sugar snaps are cooked. Finish as above.
Recipe courtesy of What's For Dinner? In One Pot by Sarah Rossi, published by Harper Collins. For more of Sarah's recipes visit TamingTwins.com
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