Thai Green Chicken Soup - Rest Less

Ingredients

• 1 tbsp oil
• 2tbsp Thai green curry paste
• 450g chicken breasts or boned thighs, skinned and cut into bite size pieces
• 160ml tin coconut milk
• 1.1 litre (2 pints) chicken stock
• 1 green chilli, deseeded and finely sliced (use 2 if you like more heat)
• 2.5cm fresh root ginger peeled and finely grated
• 100g dried vermicelli rice noodles
• 175g baby sweetcorn, roughly chopped
• 200g sugar snap peas
• 2 heads pak choi, roughly chopped
• Juice 1 lime, plus wedges to serve
• Small bunch coriander, roughly chopped