Curry Noodle Bowl

CURRY NOODLE BOWL
Prep time: 15 min | Cooking time: 15 min | Serves: 4

1 lb noodles of choice
1 cup boneless cubed chicken/cubed tofu
1 small onion, thinly sliced
2 cups chopped bok choy
1 cup sliced mushrooms
1 tbsp crushed garlic
1 tbsp curry paste (red or yellow)
1 stalk lemon grass, bruised and cut into 2-inch pieces
1 cup coconut milk
3 cups chicken/vegetable stock
1 tbsp light cooking oil
salt & pepper, to taste
fresh coriander leaves, chopped chillies and lemon wedges, for garnish

HEAT oil in a deep pan, and saute garlic and curry paste till fragrant. Add in onions and chicken/tofu, and saute till lightly brown.

ADD in coconut milk, stock and lemon grass, and let it come to a boil on low heat. Add in musrooms and noodles, and cook covered till noodles are tender and done. Stir in bok choy, and cover cook for 5 minutes.

SEASON with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.