Step 1

Heat a large deep frying pan over high heat and bring a small saucepan of water to the boil.

Step 2

While frying pan and water heats up, shred chicken, discarding any skin and bones. Cut lime into wedges. Finely shred snow peas and 1 lime leaf. Cut the corn spears in half lengthways.

Step 3

Add oil and curry paste to frying pan and cook for 30 seconds. Add stock, coconut milk and remaining lime leaves. Bring to the boil

Step 4

Meanwhile, cook the snow peas and corn in the boiling water for 2-3 minutes or until tender crisp. Slice the chillies. Separate the coriander leaves from the stems.

Step 5

Add the noodles to the stock mixture. Cook for 2 minutes or until the noodles soften. Stir in chicken and fish sauce. Ladle the soup among serving bowls and top with snow peas, corn, chilli, shredded lime leaves and coriander. Serve with lime wedges.