Spicy noodle soup
Serves 4 Cost per serve $5.15 Time to make 25 min dairy free diabetes friendly
1 medium white onion, thinly sliced 2 tablespoons red curry paste 100g shitake mushrooms, sliced 2 x 200g chicken breast fillets, trimmed 2 cups reduced-salt chicken stock 180g dried udon noodles 150g snow peas, halved 2 bunches pak choy, trimmed, cut into 4cm lengths Lime juice, to taste ¼ cup fresh coriander leaves, to garnish (optional)
1 Lightly spray a large saucepan with olive oil and place it over medium-high heat. Sauté onion for 5 minutes, or until softened. Add paste and cook, stirring, for 2 minutes, or until fragrant. 2 Add mushrooms and cook, stirring, for 1 minute. Add chicken breasts, chicken stock and 3 cups of water, and bring to the boil. Reduce heat to low and simmer, partially covered, for 10 minutes, or until the chicken is cooked through. Transfer chicken to a clean board and set aside to cool slightly. Shred the chicken. 3 Meanwhile, cook the noodles in a saucepan of boiling water according to packet instructions, or until al dente. Drain well. 4 Add shredded chicken, snow peas and pak choy to the soup, and simmer for 1–2 minutes, or until greens are just tender. Stir through lime juice to taste. 5 Divide noodles and soup between 4 bowls. Garnish with coriander leaves, if using.