First, bring a large pan of slightly salted water to the boil and cook the noodles until al dente. Depending on the thickness of the noodles, this could take 2-3 minutes. Drain, then set aside. Tip: you may want to pour the hot water into the serving bowls to keep them warm whilst you cook the soup. Rinse out the saucepan to use again.

Meanwhile, peel and julienne the ginger and carrots.

Next, slice the chicken breasts into thin strips.

Then, trim and slice the spring onions at an angle, and prepare the chilli, lime, and chop the coriander. Make up 750ml of chicken stock, and open a can of light coconut milk. All your preparation is now completed.

Heat the oil in the saucepan, and add the thai green curry paste. Add the ginger, and heat through. Then, add the chicken stock, kaffir lime leaves,fish sauce and coconut milk, then cover and bring to the boil.

Next, add the chicken strips to the broth, reduce the heat, and simmer for 10 minutes.

Then, add the trimmed beans and julienned carrots, cover, and simmer for a further 4-5 mins.

Add the sliced spring onion and chopped coriander, and simmer for a further 2 minutes.

Finally, divide the noodles between the bowls, and ladle the soup evenly between the helpings. Garnish with the red chilli, and lime wedges. Serve immediately.