Slow Cooker Coconut Chicken Noodle Soup

Ingredients:

6 boneless chicken thighs, cut into bite sized pieces

2 x 400ml cans of low fat coconut milk

1 heaped tbsp thai red curry paste

1 tbsp sweet chilli sauce

1 small red chilli, sliced

1 tsp sriracha

4 spring onions, sliced

Juice of 1 lime

Handful of fresh coriander, chopped

200g rice noodles

350ml hot chicken stock

Method:

Place all of the ingredients, except the stock and noodles, in the slow cooker, stir and cook on high for 3 hours. Add the noodles and stock, stir and cook for another 20 mins, stirring mid-way.