Thai green chicken noodle soup recipe
 A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer. 250g/9oz chicken breasts, boneless, skin removed2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed1 tbsp ﬁnely grated fresh root ginger ½ red chilli, deseeded and ﬁnely chopped 1–2 tbsp Thai green curry paste 2 tsp ﬁsh sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only2 nests (100g/3½oz) ﬁne egg noodlessalt and freshly ground black pepper 250g/9oz chicken breasts, boneless, skin removed 2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed 1 tbsp ﬁnely grated fresh root ginger ½ red chilli, deseeded and ﬁnely chopped 1–2 tbsp Thai green curry paste 2 tsp ﬁsh sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only 2 nests (100g/3½oz) ﬁne egg noodles salt and freshly ground black pepper Method Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.Add the shallots, garlic, ginger, chilli, curry paste, ﬁsh sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a ﬁnal 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Add the shallots, garlic, ginger, chilli, curry paste, ﬁsh sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the shallots, garlic, ginger, chilli, curry paste, ﬁsh sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a ﬁnal 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Add the pak choi, coriander and cooked chicken to the pan and simmer for a ﬁnal 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Recipe tips The soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing.