Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker.
A simple and versatile slow cooker vegetable soup that’s perfect for an easy lunch or supper. Any leftovers will keep very well in the fridge for a couple of days, or can be frozen. Heat the oil ...