Chicken and Coconut Milk Soup with Noodles - yield 4 servings

600 ml coconut milk
2 chicken breasts, boneless and skinned
2 tsp lemon zest, grated
2 lemon grass stalks, finely chopped
2 spring onions, finely chopped
2 fresh chillies, finely diced
1 juice of lime
2 tbsp fish sauce
2 tbsp coriander leaves, chopped
60 gm coconut, toasted
Noodles
600 ml chicken stock

Combine the chicken stock and coconut milk in a large saucepan and bring to the boil. Add the chicken pieces and lemon grass and zest, reduce the heat and simmer for 12-15 minutes.
Add the spring onions and chillies. Stir in the lemon juice and fish sauce, add the noodles.
Cook until the noodles are just soft and serve immediately.
Garnish with plenty of coriander and toasted coconut shavings.