Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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