Southeast Asian Chicken & Veggie Laksa Soup

• Half-fill a medium saucepan with boiling water. Cook flat 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.

• While the noodles are cooking, heat a drizzle of olive oil in a large saucepan over high heat. Cook carrot and onion, tossing, until just softened, 3-4 minutes. • Add Southeast Asian spice blend (see ingredients). Stir until fragrant, 1 minute.

• Add pulled chicken, coconut milk and the water. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes. • Add Asian greens, the soy sauce and brown sugar to the pan and simmer, until wilted, 1-2 minutes.

• Add cooked noodles and combine until warmed through, 1-2 minutes. Remove from heat, then add a generous squeeze of lemon juice to taste.

TIP: Add a splash of water to loosen the laksa, if desired.