Recipes

Yellow Curry Chicken Noodle Soup

This fast and simple weeknight dinner will get the big thumbs up from your family!
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TIP! You can use baby choy sum instead of pak choy, if preferred. Try crushing some of the tomatoes against the side of pan to release their juice.  Soup is best made just before serving.

Ingredients

Method

1.

Soak noodles in boiling water for 3 to 4 minutes, or until soft. Drain. Rinse under cold water. Drain well.

2.

Trim base from pak choy. Rinse pak choy under cold water. Drain well. Cut leaves from stems. Thinly slice stems lengthways. Reserve leaves. 

3.

Whisk stock, milk and sauce in a large bowl until smooth.

4.

Heat a lightly oiled, large saucepan over a medium heat. Add curry paste. Stir for about 1 minute, or until fragrant. Add tomatoes. Cook, stirring for 1 minute. 

5.

Add stock mixture to pan. Bring to boil. Gently boil for 2 minutes, or until tomatoes are soft. Add chicken and pak choy stems. Bring to boil. Simmer for about 3 minutes or until chicken is cooked. Remove from heat. Stir in pak choy leaves until wilted. 

6.

Divide noodles among bowls. Top with soup then onions. Serve with lime wedges. 

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