Fill a large pan with water, cover and set it on a high heat to come to the boil. Trim the courgette, halve it lengthways then slice it into half-moons. Peel and grate the garlic and ginger. Fill and boil your kettle.

Warm 1 tbsp oil in a large frying pan or wok on a medium-high heat. Add the chicken and fry for 3-4 mins, turning once or twice, till golden.

Add the courgette to the pan along with the garlic, ginger and 1 tbsp Thai green curry paste. Stir and fry for 1 min, till the pan smells aromatic.

Pour 300ml hot water from the kettle into the pan and crumble in half the stock cube. Add 1 tbsp fischy sauce and stir. Turn the heat up to a simmer, and cook for 10 mins.

While the chicken simmers, drop the noodles into the pan of boiling water. Simmer for 5-6 mins, till just tender, then drain and set aside.

Trim the roots and any ragged greens off the spring onions and finely slice them. Strip the kale leaves off their stalks and roughly shred the leaves.

Stir the noodles, spring onions and kale into the chicken and warm through for 2-3 mins till the kale has wilted. Spoon the chicken and noodles into a couple of bowls and serve with wedges of lime on the side.