Cook the egg noodles in boiling water according to the packet instructions. Drain and divide between the four bowls.

Heat the oil in a saucepan. Add the onion and garlic and fry until soft. Add the green Thai curry paste, coconut milk, lemon grass, stock, sugar and soy sauce.

Bring up to the boil. Add the corn , soya beans , chicken and spring onions. Simmer for 5 minutes until the beans and the corn are cooked. Remove the lemon grass and add the lime juice and seasoning.
Pour on top of the noodles. Garnish with chilli and coriander .