Belinda, the foodie powerhouse behind the Yorkshire Provender soup brand and the Yorkshire Party catering company, lives in the (Yorkshire) countryside with her husband, Terry, and their two dogs, Gillie and Fox
1Heat the oil in a large pan over a high heat. Briefly stir-fry the garlic, ginger, chilli and spring onion whites, then add the peppers, carrots, celery, coconut milk and stock. Stir in the tomato purée and add the chicken, cover and bring to the boil.
2Simmer for 6-8 minutes, until the veg is wilted and the chicken heated through. Season with the lime juice, fish sauce and coriander.
Years ago, I went to a beach café on Ko Samui in Thailand. This dish, with plenty of attitude, stood out. I made it my mission to recreate it once I was home in the UK.
3Add the sugar snap peas and the spring onion greens. Simmer for 5 minutes. Ladle into bowls and drizzle with chilli oil. Serve lime wedges on the side, if you like.
If you would like this to be a gluten-free recipe, please ensure your vegetable stock is guaranteed gluten-free.
Recipe taken from Delicious Soups by Belinda Williams (Ryland Peters & Small, £16.99).