Curried Chicken Noodle Soup

Ok, I'm finally getting around to posting this!

dried Asian noodles (in the Asian section at winco, or use plain old ramen!)
vegetable oil
chicken breast fillets, cut into small cubes
1 onion, sliced
1 T. finely chopped fresh ginger
2 T. curry powder
3 C. chicken stock
2 cans coconut milk
fresh basil
baby bok choy (you can also use spinach)

This is supposed to be made in a wok, which is really deep. You could also use a frying pan for sauteing, and then dump everything into a stock pot if you don't have a pan big enough. Also, this is the full recipe. It makes a TON, so I would halve it.

Heat a couple tablespoons of the oil in your pan, add the onion, and cook over low for 4-6 minutes, or until it gets soft but not brown. Add the ginger and curry powder and cook for a couple more minutes. Pour in some of the stock to loosen everything up, then transfer it to your stock pot if necessary and add the rest of the stock. Bring to a boil, then add the chicken and simmer for about 10 minutes to poach it (much easier than cooking the chicken separately). Add the coconut milk and simmer for about another 8 minutes. Add the noodles a few minutes later. Stir in the spinach/bok choy and cook for three minutes, then stir in the basil just before serving.

And that's it! The origional directions have us cooking the chicken and noodles separately, but that's just silly since it can all be done in one (or two) pans!