Thai Green Curry Soup with Chicken and Noodles

Heat the oil in a large pot over medium-high heat. Add the white and light green parts of the spring onions and cook for a minute, then stir in the sliced red pepper and the shiitake mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until softened.
1 tablespoon neutral oil
4 spring onions
1 medium red bell pepper
1 cup shiitake mushrooms
Stir in the garlic and ginger and cook for another minute until fragrant.
4 garlic cloves
1- inch fresh ginger
Add the Thai green curry paste and fry for 1 minute, stirring constantly, until it darkens slightly.
2 tablespoons Thai green curry paste
Pour in the chicken stock and the coconut milk, scraping the bottom of the pot, and bring to a gentle simmer.
2 cups low-sodium chicken stock
1 can coconut milk
Add the snap peas and baby corn and cook for 2-3 minutes. Next, add the rice noodles and simmer for 3-4 minutes until they’re almost done.
5 oz snap peas
5 oz baby corn
8 oz rice noodles
Stir in the shredded chicken, baby pak choi and lime juice and simmer for another minute until the chicken is cooked through.
1 cup cooked chicken
3 oz baby bok choy
Juice of half a lime
Remove from the heat and adjust the seasoning to taste.
Salt to taste
Divide between bowls and scatter over the reserved green spring onion tops. Serve immediately.