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, 4-6 minutes. Season. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil if needed. • Add carrot, zucchini and green beans, and cook 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 pot and return 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.