Put the chicken breasts on a chopping board, cover with clingfilm and bash with a rolling pin until they are about 1cm (½in) thick. Drizzle with 1 tbsp olive oil, season, then fry in a large frying pan over a medium heat for 10 minutes, turning until golden all over and cooked through, with no pink show when cut open. Remove from the heat, put on a plate and cover with foil.Heat the remaining olive oil in the pan, add the shallot and fry for 2-3 minutes or until softened slightly. Add the tom yum paste and fry for 1 minute. Add the coconut milk, lemon grass, hot chicken stock, lime zest and juice, and the sugar then simmer for 5 minutes. Add the sugar snaps and simmer for 1 minute more, then remove the lemon grass.Cook noodles according to the pack instructions, or heat in a non-metallic bowl covered with clingfilm in the microwave for 3 minutes. Divide between 4 bowls, pour over the coconut soup base. Slice the chicken breasts thickly on the diagonal.For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.