Prep your ingredients
Prep all your veg first ('mise en place') when making quick-cooking dishes so nothing overcooks.

Start with the chicken
Starting with the chicken lets it rest while you make the broth and noodles, giving the most succulent texture.

Taste as you go
A good recipe relies on balance - keep tasting to check sweetness, salt, acidity and heat and adjust.

Be flexible
I've deseeded the chilli so it isn't too fiery; leave the seeds in if you like it hotter.

Leftovers
Store the broth separately from veg and noodles where possible. Keeps up to 4 days; reheat until piping hot, adding a splash of water if needed.