Cook the noodles according to the packet instructions, then drain.
Heat the oil in a large pan and gently fry the Thai paste for 1 minute. Pour in the chicken stock and coconut milk and gently bring up to the boil. Once boiling, add the chicken strips and simmer for about 3 minutes or until the chicken is cooked through, with no pink showing when cut open.
Add the cooked noodles then add the lime juice and season to taste
Serve in bowls or cups with lime wedges. Top with fresh coriander leaves and chopped spring onions, if you have them.
Turkey will work just as well as chicken in this recipe and is a good way to use up Christmas leftovers.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.