Place a frying pan on a high heat and add a little oil.
Season the chicken breasts with salt and pepper and add to the frying pan. Fry until the chicken is cooked through and turned slightly brown about 5 – 8 minutes per side. When cooked place to one side and keep hot.
4 medium chicken breasts, salt, pepper
Place a large deep sided pan over a medium heat and add the vegetable oil.
1 tbsp vegetable oil
Once hot, add the scallions/spring onions and stir for 2 minutes. Add the turmeric, lemongrass paste, red chilli and ginger and garlic paste and cook for about 1 minute stirring constantly until the spices become fragrant.
6 large scallions, 3 tsp lemongrass paste, 1 ½ tsp ground turmeric, 3 tbsp ginger and garlic paste
Add the coconut milk and the chicken stock and stir well to combine.
400 ml coconut milk, 500 ml chicken stock
Add the sliced green beans, sweetcorn and carrot.
2 medium carrots, 200 g sweetcorn, 50 g green beans
Stir everything together and bring to a boil, cover with a lid and then reduce to a simmer for 5 minutes.
Add the noodles and simmer for a further 3 minutes until the noodles are cooked.
300 g noodles
Ladle the soup into warmed bowls adding a sliced chicken breast on each.
Serve with lime cut into wedges and sliced basil leaves.