- STEP 1
Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste.
Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick.
Cook on a frying pan/griddle pan until cooked through (turn after 4 min).
- STEP 2
Pour 800ml of boiling water into a big pan and crumble in the stock cube.
- STEP 3
Trim the squash and grate and tip in to the pan.
- STEP 4
Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.
- STEP 5
Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.
