Servings 4
Prep Time 5
Cook Time 20
Total Time 25
Skill Level Easy

Ingredients

  • 1 Tbsp (15 mL) oil
  • 3 Tbsp (45 mL) red curry paste
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp (15 mL) freshly grated ginger
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, diced
  • 1 can (400 mL) baby corn, drained
  • 2 cups (500 mL) shredded chicken
  • 4 cups (1L) low-sodium chicken broth (homemade or store bought)
  • 1 can (14 oz) coconut milk
  • 2 heads of bok choy, sliced
  • 2 limes juice and zest
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 1/2 cup fresh cilantro leaves, chopped
  • Salt and pepper to taste

How to make it

  1. Heat oil in a large stockpot or Dutch oven over medium heat.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste, fish sauce and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Add prepared chicken, bok choy, corn and carrots. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.
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Ingredients

  • 1 Tbsp (15 mL) oil
  • 3 Tbsp (45 mL) red curry paste
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp (15 mL) freshly grated ginger
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, diced
  • 1 can (400 mL) baby corn, drained
  • 2 cups (500 mL) shredded chicken
  • 4 cups (1L) low-sodium chicken broth (homemade or store bought)
  • 1 can (14 oz) coconut milk
  • 2 heads of bok choy, sliced
  • 2 limes juice and zest
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 1/2 cup fresh cilantro leaves, chopped
  • Salt and pepper to taste

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