Thai Green Chicken & Coconut Noodle Soup

SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the saucepan to a medium-high heat and cook the carrot, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream, water, lime leaves and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine well, then bring to a simmer.

Add the green beans and flat noodles to the pan and cook until the beans and noodles are tender, 3-4 minutes.

Stir the baby bok choy through the soup until wilted, 2 minutes.

Add the chicken and soy sauce to the soup and stir to combine. Season to taste with salt and pepper.