Step 1

Place the chicken in a medium bowl. Add the curry paste and stir well to coat chicken. Cover and place in the fridge for 10 minutes to marinate.

Step 2

Roughly chop the gai lum stems and leaves separately, and set aside.

Step 3

Combine the oil and onion in a 3-litre (12-cup), heatproof microwave-safe dish or bowl. Cook, uncovered, on High/800watts/100%, stirring every minute, for 3 minutes or until the onion is soft. Add the chicken mixture and cook, uncovered, on Medium/500watts/50%, stirring every 2 minutes, for 6 minutes.

Step 4

Stir in the stock and coconut milk. Cover with a lid or double layer of plastic wrap and cook on Medium-High/650watts/70% for 10 minutes. Add the gai lum stems, cover and cook on Medium-High/650watts/70% for a further 4 minutes.

Step 5

Remove the cover, use a wooden spoon to push the gai lum leaves and bean sprouts into the soup and cook, uncovered, on Medium-High/650 watts/70% for 2 minutes or until the leaves wilt.

Step 6

Ladle the soup into serving bowls, sprinkle with chilli and green shallots, and serve immediately.