a) Boil a full kettle for the noodles.

b) Trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.

c) Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

a) Pour the boiled water from your kettle into a saucepan with 0.5 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. 

d) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

a) Once the oil is hot, add the diced chicken and fry until browned all over, 5-6 mins.

b) Once 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) Add in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined. 

a) Add the pak choi to your soup.

b) Stir and cook until pak choi is tender, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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.

a) Share the noodle soup between your bowls. 

b) Sprinkle over the peanuts and lime zest to finish. 

c) Garnish with any remaining lime wedges.

Enjoy!