• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, finely chop celery. • Roughly chop Asian greens. • Slice chicken thigh into 1cm strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery until slightly softened 1-2 minutes. Add chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Season with salt and pepper. • Add tom yum paste and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, 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

• Divide tom yum chicken noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!