Ingredients
200g packet thin Thai rice noodles
1 bunch pak choy (285g)
1 litre (4 cups) chicken stock
270ml can coconut milk
1 tablespoon fish sauce
1/3 cup Thai yellow curry paste
250g punnet cherry tomatoes
500g chicken breast fillets, trimmed, thinly sliced
3 green spring onions, thinly sliced diagonally
Lime wedges, to serve
Method
-
Soak noodles in boiling water for 3 to 4 minutes, or until soft. Drain. Rinse under cold water. Drain well.
-
Trim base from pak choy. Rinse pak choy under cold water. Drain well. Cut leaves from stems. Thinly slice stems lengthways. Reserve leaves.
-
Whisk stock, milk and sauce in a large bowl until smooth.
-
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.
-
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.
-
Divide noodles among bowls. Top with soup then onions. Serve with lime wedges.
