Spicy chicken and bok choy udon noodle soup

Chicken udon soup is a simple and quick meal on chilly days - a delicious and healthy bowl of goodness!

Serves: 4

Time to make: 25 mins

Ingredients

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Lightly spray a large saucepan with oil and set over medium-high heat. Sauté onion for 5 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant.
Add mushrooms and cook, stirring, for 1 minute. Add chicken breasts, chicken stock and water and bring to the boil. Reduce heat to low and simmer, partially covered, for 10 minutes, or until chicken is cooked through. Transfer chicken to a clean board and set aside to cool slightly. When cool enough to handle, shred chicken.
Meanwhile, in a saucepan of boiling water, cook the noodles according to packet instructions, or until al dente. Drain well.
Add shredded chicken, snow peas or beans and pak choy to the soup, and simmer for 1-2 minutes, or until greens are just tender. Stir through lime juice to taste.
Divide noodles and soup among 4 bowls. Garnish with coriander leaves and wedges on the side, if using.

Make it gluten free: Use gluten-free noodles. Check curry paste and stock are gluten free.

Make it vegan: Use tofu or a chicken substitute and a vegan stock such as Massel.

Calories 357 cal

Kilojoules 1490 kJ

Protein 30 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 5 g

Sodium 750 mg

Calcium 110 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.