Cook the egg noodles, then rinse them under cold water.

Chop the chicken up into small cubes, and fry them in some oil.

In a large pot, pour in the coconut milk, 400ml of water, and the spices. Heat up to a boil.

Add the chicken and the vegetables, and cook it for 5 minutes.

Serve in a bowl: add some of the egg noodles, pour on the soup, and add fresh chopped coriander on top.