Thai chicken noodle soup

Place a large saucepan over medium-high heat. Add the oil and, when hot, fry the garlic, ginger, chilli and turmeric, stirring constantly, for 30 seconds until fragrant.

Pour the coconut milk into the pan, then stir in the chicken stock, fish sauce and brown sugar. Bring to a simmer and cook for 2-3 minutes before adding the chicken strips and noodles.

Return to a simmer and cook for a further 2 minutes, stirring occasionally. Add the snow peas and cook, stirring occasionally, for a further 2-3 minutes or until the chicken is cooked through and the noodles are tender. Season with sea salt, freshly ground black pepper and lime juice to taste.

Ladle the soup and noodles into 4 deep serving bowls. Scatter with coriander leaves and red onion, and serve with extra lime wedges.