This is such a delicious soup - and here is the recipe, it is from a cookery book that I borrowed from the library, called:
"Slow Cookers: A Classic Kitchen Collection for the Busy Cook"
Curried Chicken Noodle Soup.
1 small red chilli - de-seeded and finely chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
750ml good-quality chicken stock
800ml tinned coconut milk
120g dried rice vermicelli noodles
300g baby bok choy (pak choy) (I had 200g of this)
500g boneless, skinless chicken breasts
4 tablespoons torn basil (I didn't have any of this)
1. Put the chilli, ginger, curry powder, stock and coconut milk in the slow cooker. Cook on high for 1.5 hours.
2. Meanwhile, put the vermicelli in a heatproof bowl, cover with boiling water and soak for 10 minutes, or until soft, then drain. Separate the bok choy leaves and slice the large leaves in half lengthways. Prepare the chicken by trimming off any fat, then cut it into thin slices.
3. Stir the vermicelli, bok choy and chicken through the soup. Cook for a further 20 minutes, or until the chicken in tender and cooked. Stir in the basil just before cooking.
I served this soup with a small piece of sourdough and multi-grain bread with organic peanut butter.
The soup is incredibly tasty - it has made 6 portions in total.