• Chop broccoli (including stalk!) into small florets. • In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and broccoli, tossing occasionally, until browned and cooked through (when chicken is no longer pink inside), 6-7 minutes. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! Reduce heat to medium-high, then add mild Thai red curry paste and sweet soy seasoning and cook, stirring until fragrant, 1 minute. • Add coconut milk, the soy sauce and water. Stir to combine and bring to a simmer.

• Add udon noodles and cook until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate.

• Add baby leaves and stir to combine. Season to taste with salt and pepper. Little cooks: Take the lead and stir in the baby leaves. Be careful, the pot is hot!

• Divide mild Thai red curry chicken noodle soup between bowls. • Sprinkle over crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!