In a large bowl, place the noodles covered with boiling water and drain after 5 minutes.
In a hot pan, without oil, toast the curry paste with lemon grass, stir for a few minutes until fragrant.
Then, add the coconut milk, chicken stock ( 850ml boiling water with chicken stock cube) and stir.
Now add the fish sauce.
Add some lime juice.
Cover and continue cooking for a further 5 mins.
Add the chicken and cook for a further 5 to 10 mins.
Add the noodles, add chopped coriander and then serve.