Curried Chicken Noodle Soup

Jade

175g dried thin egg noodles
¼ C peanut oil
500g chicken breasts
1 onion, sliced
1 small red chilli, seeded, finely chopped
1 T finely chopped fresh ginger
2 T Indian curry powder
3 C chicken stock
800 ml coconut milk
300g baby bok choy, cut into long strips
4 T torn fresh basil

Cook egg noodles in saucepan 3 mins, drain and rinse. Heat wok to medium, add I T oil and swirl to coat. Cook chicken each side 5 mins or until cooked through. Remove and keep warm, clean wok. Heat wok to low, add remaining oil and swirl. Add onion 4-6 mins, add chilli, ginger, curry powder 1-2 mins, add stock and bring to boil. Reduce heat and simmer 10 mins. Thinly slice chicken on diagonal. Add coconut milk and simmer 8 mins, add bok choy 3 mins. Stir in basil just before serving. Serve with noodles in bowls first, then chicken then soup.