Chicken Noodle Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles in a saucepan of boiling water for 4 minutes, or according to the instructions on the packet, until soft.

Step 2

Heat a wok over a medium-high heat, then add the oil. Add the chicken and stir-fry for 5 minutes, or until lightly browned. Add the white part of the spring onions, the garlic, and ginger, and stir-fry for 2 more minutes.

Step 3

Add the stock, cononut milk, curry paste, peanut / almond butter, soy sauce and the fresh chilli. Season to taste with salt and pepper. Bring to the boil, stirring constantly, then simmer for 8 minutes, stirring occasionally. Add the pepper, peas and green spring onion tops and cook for a further 2 minutes.

Step 4

Drain the noodles, then add them to the wok and heat through, spoon into soup bowls and serve immediately.