This delicious recipe is a cinch to put together in the morning before work.
|Boneless chicken breast||2 Pound (2 large breasts, 1 pound each)|
|Stir fried vegetables||14 1/2 Ounce (1 bag, frozen onion and pepper)|
|Light coconut milk||13 1/2 Ounce (1/2 can)|
|Low sodium chicken stock||4 Cup (64 tbs)|
|Lime juice||2 Tablespoon|
|Red hot chili flakes||1/4 Teaspoon|
|Ground black pepper||1/4 Teaspoon|
|Frozen peas||10 Ounce (1 package)|
|Basil/Cilantro||1 1/2 Cup (24 tbs)|
|Rice vermicelli noodles||4 Ounce , roughly broken/ chopped|
|Hot sauce||4 Tablespoon (to serve/ optional)|
In a slow cooker, layer chicken, stir-fry mix and mushrooms.
Pour coconut milk, chicken stock and cover with lid.
Cook on high for 4 hours or on low for 8 hours.
Transfer chicken to a bowl.
Stir in lime juice, chilli flakes, salt, pepper, peas, basil, vermicelli noodles.
Cover and cook for about 20 minutes in high setting.
Cut chicken into bite-sized pieces and add back into soup.
Ladle into bowls.
Serve with sauce and enjoy!