Yellow Thai Style Chicken Noodle Soup

a) Pour the boiled water from your kettle into another large saucepan with 1/4 tsp salt and bring back to the boil.

b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Once the chicken is browned, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

b) Stir in the peanut butter and coconut milk. Mix well until combined. 

c) Mix in the sugar and water for the soup (see pantry for both amounts). Stir until everything's well combined. 

d) Bring to the boil, then lower the heat so the soup simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Add the pak choi to your soup.

b) Stir and cook until pak choi is tender, 2-3 mins. 

a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.

b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.

d) Taste and add more salt, sugar and lime juice if needed.