Thai Green Chicken Soup with Rice Noodles
Makes 2 servings

INGREDIENTS
300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tbsp, about 30 g Thai green curry paste
400 ml (one tin) Reduced-fat coconut milk, tinned
500 ml Chicken stock (Made up from a cube or a pot.)
240 g Cooked rice noodles (Cooked weight, after soaking.)
150 g Pak choi
1 tsp, about 5 g Fish sauce
Juice of one Lime juice
A handful Fresh coriander

METHOD
1. Fry the curry paste in a dry pan over a medium heat for a minute, stirring, until it darkens and smells toasted.
2. Add the coconut milk and stock, bring to a simmer, then add the chicken thighs cut into strips. Cook for ten minutes until no pink shows when you cut the thickest piece.
3. Add the pak choi, quartered lengthways, for the last three minutes.
4. Take off the heat and add the fish sauce and lime. Divide the noodles between two bowls, ladle over and finish with coriander.

Contains fish, crustaceans and celery.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Reduced-fat coconut milk is 73 kcal per 100 ml against about 170 for the full-fat tin, which is a 190 kcal difference per bowl here. The paste and the fish sauce carry the flavour, so the swap costs little.
Thigh over breast on purpose. It stays soft through ten minutes of simmering, where breast would need watching.

Full recipe: https://www.getfuel8.com/recipes/thai-green-chicken-rice-noodle-soup
