200g packet thin Thai rice noodles
1 bunch pak choy (285g)
1 litre (4 cups) chicken stock
270ml can coconut milk
1 tablespoon fish sauce
1/3 cup Thai yellow curry paste
250g punnet cherry tomatoes
500g chicken breast fillets, trimmed, thinly sliced
3 green spring onions, thinly sliced diagonally
Lime wedges, to serve
Soak noodles in boiling water for 3 to 4 minutes, or until soft. Drain. Rinse under cold water. Drain well.
Trim base from pak choy. Rinse pak choy under cold water. Drain well. Cut leaves from stems. Thinly slice stems lengthways. Reserve leaves.
Whisk stock, milk and sauce in a large bowl until smooth.
Heat a lightly oiled, large saucepan over a medium heat. Add curry paste. Stir for about 1 minute, or until fragrant. Add tomatoes. Cook, stirring for 1 minute.
Add stock mixture to pan. Bring to boil. Gently boil for 2 minutes, or until tomatoes are soft. Add chicken and pak choy stems. Bring to boil. Simmer for about 3 minutes or until chicken is cooked. Remove from heat. Stir in pak choy leaves until wilted.
Divide noodles among bowls. Top with soup then onions. Serve with lime wedges.