Spicy chicken and bok choy udon noodle soup

Instructions

1. 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.
2. 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.
3. Meanwhile, in a saucepan of boiling water, cook the noodles according to packet instructions, or until al dente. Drain well.
4. 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.
5.  Divide noodles and soup among 4 bowls. Garnish with coriander leaves and wedges on the side, if using.