The finished recipe. Thai Green Chicken Soup with Rice NoodlesIngredients 1 to 6. 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 choiIngredients 7 to 9. 1 tsp, about 5 g Fish sauce. Juice of one Lime juice. A handful Fresh corianderStep 1. Fry the curry paste in a dry pan over a medium heat for a minute, stirring, until it darkens and smells toasted.Step 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.Step 3. Add the pak choi, quartered lengthways, for the last three minutes.Step 4. Take off the heat and add the fish sauce and lime. Divide the noodles between two bowls, ladle over and finish with coriander.
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