An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it. Each serving provides 478kcal ...
Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil ...
In a large bowl whisk together soup, milk, sour cream, wine or stock and garlic salt and pepper. Whisk until smooth. Add chicken and noodles. Transfer to a large baking dish or 9 x 13 pan.