1. Heat a large saucepan over a high heat. Add Shemin’s Thai Red Curry Paste and cook, stirring, for 30 seconds or until aromatic.
2. Add the chicken stock and coconut milk, then bring to a simmer. Reduce heat to medium-low.
3. Add the chicken breast fillets to the pan and cook, turning occasionally, for 15 minutes or until the chicken is just cooked through.
4. Use a slotted spoon to transfer the chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly.
5. Use 2 forks to coarsely shred the chicken. Return the shredded chicken to the pan with the noodles and baby corn. Bring to a simmer and cook for 5 minutes or until the noodles and corn are tender. Remove from heat.
6. Add the lime juice, brown sugar, and fish sauce. Season to taste.
7. Divide the soup among serving bowls. Top with carrot, snow peas, and spring onions

Tips:

• Noodle Alternatives: If you can’t find ramen noodles, you can substitute with rice noodles, udon, or soba noodles. Adjust the cooking time accordingly as different noodles have different cooking times.
• Protein Alternatives: This recipe works well with other proteins such as shrimp, tofu, or thinly sliced beef. Adjust the cooking time as needed for different proteins.
• Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, mushrooms, or bok choy based on your preference and availability.
• Vegetarian / Vegan Version: To make this recipe vegetarian or vegan, substitute the chicken with cubed tofu or your favourite plant-based protein. Replace the fish sauce with soy sauce and ensure the ramen noodles are egg-free for a fully vegan dish.