A Southeast Asia-Inspired chicken noodle soup made with healthier and flavorful ingredients.
Boil water and pour over dried noodles in a heatproof bowl. Set aside for 5-7 minutes then drain.
Heat oil in a wok over medium-high heat.
Season chicken and cook each side until cooked through. Transfer to a plate and cover to keep warm.
Add ginger and garlic to wok and stir-fry until softened. Add curry paste and stir-fry until aromatic. Add sweet potato, stock and coconut cream. Bring to a boil then reduce heat to low. Simmer for 15-20 minutes. Finally stir in the soy sauce.
Slice chicken. Divide cabbage and noodles among serving bowls. Pour soup over and top with sliced chicken, shallot, coriander and chilli.