Creamy chicken noodle soup

INGREDIENTS:

100g dried rice vermicelli noodles

2 tsp extra virgin olive oil

2 (about 400g) small chicken breast fillets

4cm-piece fresh ginger, peeled, julienned

2 garlic cloves, crushed

2 tbsp yellow curry paste

400g sweet potato, peeled, cut into 1.5cm pieces

1.5L (6 cups) chicken stock

270ml light coconut cream

1 tbsp light soy sauce

1/2 cabbage, thinly shredded

2 green shallots, trimmed, very finely sliced

Fresh coriander sprigs, to serve

Long fresh red chilli, sliced, to serve (optional)

PROCEDURE:

1. Place the noodles in a heatproof bowl.
2. Pour over enough boiling water to cover. Set aside for 5-7 minutes or until tender.
3. Drain the noodles and set aside.
4. Meanwhile, heat the oil in a wok over medium-high heat.
5. Season the chicken and cook for 6 minutes each side or until cooked through.
6. Transfer to a plate and cover with foil to keep warm.
7. Add the ginger and garlic to the wok and stir-fry for 1 minute or until softened.
8. Add the curry paste and stir-fry for 30 seconds or until aromatic.
9. Add the sweet potato, stock and coconut cream. Bring to the boil and then reduce heat to low. Simmer for 15-20 minutes to allow the flavors to develop.
10. Stir in the soy sauce.
11. While the soup is simmering, slice the chicken.
12. Divide the cabbage and noodles among serving bowls.
13. Pour over the soup and top with sliced chicken, shallot, coriander and chili, if using.