Thai Red Coconut & Chicken Noodle Soup

• Half-fill a large saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• SPICY! The curry paste is spicy, use less if you're sensitive to heat. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai red curry paste and lemon zest and cook until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer, cook until slightly reduced, 3-4 minutes. • Add cooked udon noodles, cooked chicken, Asian greens, the brown sugar and soy sauce, stirring until the greens have wilted, 1 minute.