Ginger and Lime Chicken Noodle Soup

Slice the bell pepper into thin strips.

Heat a drizzle of oil in a pan over a high heat. Once hot, add the pepper and stir-fry until charred.

Add the tomato purée, ginger and garlic paste, and Thai spice mix. Fry for 30 seconds.

Stir in the coconut milk, soy sauce, honey and water.

Bring to the boil, then lower the heat to a simmer.

Add the diced chicken and simmer for about 10–12 minutes, or until fully cooked through. The exact time will depend on the size of the pieces.

Cut the lime into wedges.

Once the chicken is cooked, add the udon noodles and the spinach, a handful at a time. Cook until the spinach has wilted and the noodles are hot and cooked according to their packet instructions.

Squeeze in the juice from half the lime, stir the broth, then season with salt and pepper. Serve with the remaining lime wedges.