Preparation
Heat the sesame oil in a pan on low heat. Cook the onion, garlic and mushrooms for 1 to 2 minutes. Set aside on a plate.
Using the same pan, brown the chicken strips for 1 to 2 minutes on all sides.
In the slow cooker, mix the chicken broth with the Haiku coconut milk, brown sugar, fish sauce, ginger, sweet peas, lemon grass, lime juice and turmeric.
Add the mushroom and chicken mixture into the slow cooker. Stir.
Cover and cook for 6 to 7 hours on low heat.
Add the Haiku rice vermicelli to the slow cooker. Stir. Cover and cook for 12 to 20 minutes on high heat, just until the vermicelli is al dente.
When ready to serve, garnish with the Thai pepper, basil and green onion.
