Southeast Asian Chicken Coconut Soup

Thinly slice the chicken tenderloins into 1cm strips and season generously with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink in the middle.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and red capsicum and cook, tossing, until just softened, 3-4 minutes. Add another drizzle of olive oil with the Southeast Asian spice blend (see ingredients), garlic and makrut lime and cook until fragrant, 1 minute.

Add the coconut milk, water, soy sauce and brown sugar and stir to combine. Bring to a boil.

Add the Asian greens and the udon noodles to the broth and stir to combine. Cook, stirring to separate the noodles, until heated though and the greens have wilted, 2-3 minutes. Add the chicken and any resting juices to the pan and stir until heated through, 1 minute. Season to taste.