Dietitian’s Corner – Spicy chicken and bok choy udon noodle soup

Serves: 4

Time to make: 25 minutes


  • 1 medium white onion, thinly sliced
  • 2 tablespoons red curry paste
  • 100g shitake mushrooms, sliced
  • 2 x 200g chicken breast fillets, trimmed
  • 2 cups reduced-salt chicken stock
  • 180g dried udon noodles
  • 150g snow peas, halved
  • 2 bunches bok choy, trimmed, cut into 4cm lengths
  • Lime juice, to taste
  • 1/4 cup fresh coriander leaves, to garnish (optional)


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.

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