Serves 2 – Recipe sourced from Every.Night.Of.The.Week by Lucy Tweed
At some point every week I completely lose trace of time. This happens so commonly on a Wednesday that it should act as a reliable time stamp.
There’s always someone at some kind of sport practice and usually a child in the house who belongs to another family in the neighbourhood.
It’s a comfortingly confusing day, Wednesday.
Mainly because there are often leftovers for the kids from yesterday, which means a compilation dinner of spices and flavours, dumplings and some vegetables, blossoming and undisguised. The world is your drunken (somewhere between soup and sauce) bowl.
Just the way Wednesday should be.
Ingredients
1 teaspoon olive oil
1 chicken breast fillet (around 220 grams)
8 frozen dumplings
180 grams somen noodles
2 tablespoons tom yum paste
400ml tin coconut milk
2 heads of bok choy
1 teaspoon sesame oil
1 tablespoon lime juice
1-2 teaspoons chilli paste
Method
Heat the oil in a large ovenproof frying pan over high heat and pan fry the chicken breast for 2 minutes each side. Place in the oven for a few minutes to finish cooking through.
Boil the dumplings for 1 minute or until thawed. Add the somen noodles and cook according to the packet instructions. Drain.
Remove the pan from the oven and set the chicken aside. Fry the tom yum paste over medium-high heat for 2 minutes, then pour in the coconut milk.
Add ½ cup (125ml) of water to the tin and swish it around, then add to the pan. Bring to a simmer, stirring to combine with the tom yum paste.
Meanwhile, lightly steam the bok choy.
Slice the chicken and divide among two shallow bowls, then add the noodles, dumplings and bok choy.
Pour the broth over the top. Drizzle with sesame oil, then the lime juice and top with as much chilli paste as you can handle. Serve with a glass of Pfeiffer Frontignac.
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