a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on high heat. 

b) Once hot, add the sliced pepper and stir-fry until charred, 5-6 mins. 

c) Next, add the garlic, ginger puree, Thai style spice mix and tomato puree. Stir-fry for 30 secs more. 

a) Next, stir in the coconut milk, soy sauce, honey and water for the sauce (see pantry for both amounts).

b) Bring to the boil, then lower the heat and add the diced chicken. 

c) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, cut the lime into wedges.

a) Once the chicken is cooked, add the udon noodles to the pan (they'll separate once warmed through). 

b) Next, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Use a fork to gently separate the noodles and simmer for a further 1 min.

c) Squeeze in some lime juice, then taste and season with salt and pepper if needed. Remove from the heat. 

a) Spoon the chicken noodle soup into your serving bowls.

b) Serve any remaining lime wedges on the side for squeezing over.