Double Mild Thai Curry Chicken Noodle Soup

• Roughly chop Asian greens. • Slice chicken thigh into 1cm strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli florets until slightly softened 1-2 minutes. • Add chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Season with salt and pepper. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot, the water, soy sauce, brown sugar, vinegar and Asian greens and simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli florets until slightly softened 1-2 minutes. • Add chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot, the water, soy sauce, brown sugar, vinegar and Asian greens and simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.