Chicken Khao Soi Inspired Curried Noodle Soup

Meanwhile, boil a kettle for the noodles. Trim the pak choi, then separate the leaves.

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

Peel and grate the garlic (or use a garlic press). Cut the lime into wedges. 

Once the kettle has boiled, pour the water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in large, deep saucepan on medium-high heat.

Once hot, add the carrot and stir-fry until tender, 4-5 mins.

Next, add the yellow Thai style curry paste, half the garlic and the remaining curry powder. Stir-fry until fragrant, 1 min more. 

Pour in the coconut milk, soy, sugar and water for the soup (see pantry for both amounts). 

Stir to combine and bring to the boil. Once boiling, lower the heat to medium. Simmer until the veg has softened, 3-4 mins.

When the chicken has 5 mins remaining, remove from the oven, drizzle over the honey (see pantry for amount) and return for the remaining cook time.

Meanwhile, heat a drizzle of oil in another small frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 2-3 mins. Stir in the remaining garlic and fry, 1 min more.

Remove from the heat, squeeze in some lime juice and set aside.