Thai Chicken Noodle Soup

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• Simply Wholesome Pantry Thai Green Curry Recipe Base

• 3 tablespoons smooth peanut butter

• 1 small bunch coriander, washed, stalks finely chopped, leaves picked

• 2cm piece ginger, peeled and cut into fine matchsticks

• 4 makrut lime leaves, finely shredded

• 2 x 400ml cans coconut milk

• 1 litre chicken stock

• 3 tablespoons soy sauce

• 2 limes, juiced 

• 2 tablespoons fish sauce

• 4 small heads bok choy, halved or quartered through the stalk

• 400g chicken tenderloins

• 250g flat wide rice noodles

• 1 long red chilli, sliced (deseeded if you don't like it too hot)

• 1/2 cup roasted peanuts, roughly chopped 

Method:

1. Place the Simply Wholesome Pantry Thai Green Curry Recipe Base and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and let it start to gently bubble for 1 minute. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to the boil, add the chicken tenderloins to the liquid and then turn down to a gentle simmer and cook for 8-12 minutes. 

2. Meanwhile, in a large saucepan of boiling water, cook your rice noodles as per packet instructions. Drain, run through cold water and set aside.  

3. Once the tenderloins have just cooked through, add the soy sauce, lime juice and fish sauce. Taste the liquid and adjust to your preference. 

4. Add the bok choy, and cook for 1-2 minutes until it has wilted. Stir in the rice noodles and heat for 30 seconds. 

5. To serve, divide the bok choy, noodles and chicken between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.