• 175 g dried thin egg noodles
• 2 tbsp oil
• 2 chicken breasts
• 1 onion
• 1 small red chilli
• 1 tbsp fresh ginger
• 2 tsp curry powder
• 3 cups chicken stock
• 800 ml coconut milk
• 300 g bok choy
• Fresh basil

Cook the noodles in a large pot of boiling water for 3-4 mins. Drain and set aside.

Heat the oil in a dry pan and add the brown the chicken on both sides until cooked through. Remove from the pan and cook the chopped onion, then add the chopped and deseeded chilli, finely chopped ginger and curry powder. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 20 mins.

Add the coconut milk and simmer for a further 10 minutes before adding the bok choy.

Divide the noodles between the bowls (4-6), top with slices of chicken and ladle over the broth. Serve immediately garnished with the fresh basil.

• 500 g potatoes
• 2 tbsp chickpea flour
• 1 c cooked peas
• 2 tbsp desiccated coconut
• Juice of 1 lemon
• 2 tbsp chopped coriander
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp garam masala
• Oil for frying

Peel and boil the potatoes and then mash them with the chickpea flour. Mix in the mashed peas, coconut, lemon juice and seasonings. Shape into small patties and fry in oil until crisp and golden.