Name: Coconut Red Curry Noodle Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp olive oil; 300g chicken thigh fillets, cut into bite-sized pieces; 2 tbsp red curry paste; 270ml coconut milk; 2 cups water; 2 cups chicken stock; 1 x bok choy cut in half lengthways (or 2 cups of vegetables of your choice, see note 1); 250g ramen noodles, egg noodles or soba noodles; 200g fried tofu puffs (optional); 1 cup fresh bean sprouts; Lime wedges to serve; 1 spring onion, sliced to serve; Red chilli, sliced to serve (optional); Black sesame seeds to serve (optional)

Instructions

Heat the olive oil in a large pot on medium-high heat.
Add the chicken and cook for 1-2 minutes until sealed.
Add the red curry paste. Cook, stirring for 30 seconds.
Add the coconut milk, 2 cups of water and 2 cups of chicken stock.
Bring to a simmer, and add the bok choy or vegetables of your choice. Cook for 2 minutes.
Add the noodles and tofu puffs (if using). Cook for 2 minutes.
Serve in individual bowls topped with bean sprouts, lime wedges, spring onion, fresh chilli and black sesame seeds (if using).

Notes

Note 1 – Vegetable substitutes are broccoli (fresh or frozen), choy sum, green beans, snow peas or sliced mushrooms.

MAKE AHEAD – After an even faster dinner? Cut the chicken and prepare the vegetables up to 48 hours before cooking. Store separately, refrigerated in air-tight containers or reusable sandwich bags.

LEFTOVERS – Best cooked and eaten immediately. Not suitable to refrigerate or freeze.