Time to make: 25 minutes
Step 1: Lightly spray a large saucepan with olive oil and place it over medium-high heat. Sauté onion for 5 minutes, or until softened. Add paste and cook, stirring for 2 minutes, or until fragrant.
Step 2: Add mushrooms and cook, stirring, for 1 minute. Add chicken breasts, chicken stock and 3 cups of water, and bring to the boil. Reduce heat to low and simmer, partially covered, for 10 minutes, or until the chicken is cooked through. Transfer chicken to a clean board and set aside to cool slightly. Shred the chicken.
Step 3: Meanwhile, cook the noodles in a saucepan of boiling water according to packet instructions, or until al dente. Drain well.
Step 4: Add shredded chicken, snow peas and bok choy to the soup, and simmer for 1-2 minutes, or until greens are just tender. Stir through lime juice to taste.
Step 5: Divide noodles and soup between 4 bowls. Garnish with coriander leaves, if using.
For more recipes visit http://www.healthyfoodguide.com.au