Chicken Noodle Soup

Every relationship has its secrets, and mine is no different.
But my secret is not the deviant kind, but more of the I’m-quite-happy-leaving-S-to-think-that-I’m-some-sort-of-domestic-goddess-even-though-the-dish-I’m-about-to-show-you-takes-less-than-ten-minutes-to-make kind.
So today I’m letting you in on my (now) not-so-secret dish.

Thai-inspired chicken noodle soup.
This dish came to be whilst I was doing a food shop and realised that although I really wanted to make fresh spring rolls, the supermarket didn’t have any rice paper. Unfortunately by this point I had already finished wandering through the aisles and I really couldn’t be bothered to put the ingredients back.
So I bought them anyway.
As I was home, unpacking, inspiration (and hunger) struck so I grabbed the wok out of the cupboard and whipped this little bowl of delciousness together. It’s quick, super easy to make and tastes divine.
All you have to do is gather the following ingredients:

– Red Curry Paste (2 tablespoons)
– Garlic (2 cloves)
– Chilli Flakes (2 teaspoons)
– Onion (1/2)
– Button Mushrooms
– Tenderstem Broccoli
– Baby Corn
– Beansprouts
– Pak Choi
– Chicken (1-2 breasts)
– Chicken Stock (1 cube)
– Lemongrass (3 stalks)
– Rice Noodles (pre-cooked – 1 bag)
– Coconut milk (1 tin/440ml)
– Fresh Coriander

Warm a glug of oil, two teaspoons of chilli flakes and 2 crushed garlic cloves in wok over a medium-high heat. Add 2 tablespoons of red curry paste,
stir and leave for a few seconds for the flavour to open up.

Add 1/2 an onion, and a handful of sliced mushrooms, broccoli, babycorn, green beans, and beansprouts. Stir until the curry paste is covering everything equally.

Add the chicken and fry until cooked.

Layer the pak choi, add a chicken stock cube and 2 cups of boiling water.

Add the tin of coconut milk, rice noodles and a tablespoon of honey.

Mix up the ingredients so the noodles and vegetables mix together.

Ladle your noodle soup into a bowl and top with fresh coriander and voilá!

You’re ready to tuck in!