[Superstar] NZ Tom Yum-Style Chicken & Mushroom Soup

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add mushrooms and cook until browned and softened, 8-10 minutes. Transfer veggies to plate.

• Return frying pan to medium-heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Add garlic, ginger & lemongrass paste (see ingredients) and tom yum paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, soy sauce and water, bring to a boil and simmer until slightly reduced, 2-3 minutes. • Add egg noodles and cook, stirring occasionally with a fork to separate, until tender, 4-5 minutes.

• Return the veggies to the pan, add Asian greens, chilli (if using) and a generous squeeze of lemon juice. Stir to combine.