Place the stock, coconut milk, ginger, lemongrass and curry paste in a saucepan over medium heat. Stir and bring to a simmer. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through. Remove the chicken and shred. Set aside. Add the noodles to the soup and cook for 5 minutes. Place the noodles in bowls and spoon over the soup. Top with the shredded chicken, chili and coriander. Serves 4.
PS. I only used 100 gr of chicken fillet for one person, as I found 200 gr per person slightly much for a soup.... Otherwise it's a lovely soup!