This is exactly what I want to eat when I’m under the weather: a big bowl of Thai-inspired, soupy noodles with turmeric and coconut milk, all spiked with chilli. It’s a soup base that adapts perfectly for vegetarians (add cubed tofu) or leftovers (shredded roast chicken). This makes a lot of broth (hydration is important!), so serve it in your best ramen or soup bowls. The choice of noodles is yours: rice noodles (flat or vermicelli) work well for a gluten-free option, but I inevitably use my favourite straight-to-wok thick udon.
