Northern Thai Chicken Noodle Soup with Choy Sum and Mushrooms

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!

Boil a kettle full of water. Peel and slice shallot. Roughly chop choy sum leaves, discarding stems. Cut mushrooms into quarters. Slice chilli. Pick coriander leaves and roughly chop, discarding stems. Cut lime into wedges. Cut chicken into bite sized pieces.

Add noodles to a large bowl and cover in boiling water. After 2 minutes separate noodles with a fork and leave to cook for a further 3-4 minutes. Make the pickled shallot by mixing half the shallot, rice vinegar and sugar packet together.

Heat a pot on medium high heat with a drizzle of oil. Add chicken and the remaining shallot, brown slightly about 2 minutes. Add curry paste, cook for 1 minute. Add mushrooms, cook for 2-3 minutes.

Add coconut cream, 1/2 cup water and soy sauce mix, turn heat down to a simmer. Simmer for 5 minutes. Add noodles, choy sum, 1/2 coriander and a squeeze of lime juice (to taste). Taste and season with salt. Cook until choy sum is slightly wilted and noodles are warmed through.

Divide noodle soup between bowls. Top with chilli, remaining coriander, pickled shallot and fried noodles. Enjoy!