Malaysian Chicken & Tofu Noodle Soup

• Meanwhile, roughly chop Asian greens. Trim and roughly chop green beans. Slice lime into wedges. Thinly slice long chilli (if using). • Cut Malaysian tofu and chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, stock concentrate, a drizzle of olive oil and a pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, return saucepan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add gingerlemongrass paste and satay seasoning and cook until fragrant, 1 minute.

• Stir in coconut milk, fish sauce & rice vinegar mix, the water, soy sauce and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook until wilted, 1 minute. • Remove from heat, then add cooked rice noodles, chicken and a squeeze of lime juice, stirring until well combined. Season to taste.