Mild Thai Curry Chicken Noodle Soup

• Roughly chop Asian greens.
• Slice chicken thigh into 1cm strips. 
• Halve any thicker stalks of broccoli florets lengthways.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook 
broccoli until slightly softened 1-2 minutes.
• Add chicken, tossing occasionally, until browned and cooked through 
(when no longer pink inside), 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, 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.