Green Thai Curry Chicken Noodle Soup

250g dried Pad Thai rice stick noodles

1 x 200g Passage to Asia Thai Green Curry Simmer Sauce

3 cups chicken stock 

400g can coconut milk

1 bunch baby broccoli or broccolini, sliced diagonally into 3 pieces

1 bunch choy sum, trimmed, stems chopped and leaves halved.

3 cups shredded barbecued chicken flesh

Finely diced red capsicum, thinly sliced green onions and lime wedges, to serve

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METHOD

1. Place noodles into a heatproof bowl. Pour boiling water over noodles to cover. Stand for 10 minutes or until tender.
2. Meanwhile, combine Passage to Asia Green Curry Simmer Sauce, stock and coconut milk in large saucepan over medium heat. Bring just to the boil, stirring occasionally.
3. Add baby broccoli or broccolini and choy sum stems. Cook for 2 minutes. Stir through choy sum leaves. Remove from heat.
4. Drain noodles and divide between 4 shallow serving bowls. Top with chicken. Ladle over the steaming green curry broth and vegetables. Sprinkle with capsicum and green onions.  Serve with lime wedges.

Tips:

Use egg noodles or 2-minute noodles if preferred.

Use any variety of leafy Asian greens like baby Bok Choy or Gai Lum.

Place the shredded green onions into iced water for 10 minutes to create curls.

Gourmet Adds:

Top with coriander and Thai basil leaves and drizzle with crispy chilli oil to serve.