Chicken Tom Yum Noodles with Crispy Shallots

Steps

1. Bring a pot of salted water to the boil (using hot tap, with the lid on).
2. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and season. Cook for 3-4 minutes each side, until cooked through. Remove from pan and cover to rest.
3. Meanwhile, prep veggies and cook noodles Prep bok choy, spring onion and tomato. Set aside. Cook noodles in pot of boiling water, stirring occasionally for 3-4 minutes, until just tender. Drain and toss with a drizzle of olive or sesame oil to prevent sticking.
4. Cook tom yum Place water, tom yum paste and makrut stock mix in reserved pan. Bring to a simmer on high heat. Once simmering, add veggies and cook for about 1 minute, until just wilted. Remove from heat and stir through fish sauce, lime juice and chicken resting juices. Season.
5. Serve noodles and chicken in bowls and spoon over tom yum and veggies. Top with mung bean sprouts, crispy shallots, coriander and garlic chilli.