1. Heat the oil in a large saucepan on a low to medium heat and add the garlic, ginger, fresh and dried chilli, coriander and turmeric. Season with salt and pepper and stir for 2-3 mins until the spices release their aroma and the garlic softens.

2. Add the potatoes and stir everything together so that the potatoes are covered in the spices. Cook for a further 2 mins.

3. Pour in the coconut milk and refill the tin up with water and pour into the pan again.

4. Stir in the tomato purée and soy sauce, mix altogether and bring to the boil. Once boiling reduce the heat and let it simmer for 30-40 mins, or longer if you would like it thicker, stir occasionally.

5. 5 mins before the time is up, cook the noodles according to the packet instructions. Once they’re cooked, run them under cold water so they don’t go mushy. Add the noodles into the soup as well as the bean sprouts. Give everything a big stir, then divide it up into two large bowls. Sprinkle the coriander over the soup, then serve.