Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Garnish:
Cilantro
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges


Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup