Southeast Asian Coconut Chicken Soup

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned and cooked through 
(when no longer pinkn inside), 4-6 minutes. Season with salt and pepper. 
Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil if needed. Add 
carrot, zucchini and pea pods and cook, tossing, until just softened,
2-3 minutes. 

TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Reduce heat to medium, then add ginger paste, mild North Indian spice
blend and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add coconut milk, the water, chicken stock and return cooked chicken to 
the pan and cook, stirring, until slightly thickened, 2-3 minutes.
• Add baby spinach leaves to the pan and cook until wilted, 1 minute. Season 
to taste.