Heat the oil in a wok on a medium heat, add the green curry and fry for 1 minute.
Add the coconut milk and lime leaves and stock.
Leave to simmer for approx. 10 minutes, add the chick-free and heat for a couple of minutes.
Rinse the coriander, chop the spring onions and shallots and slice the chillis.
Serve with rice noodles placed at the bottom of the bowl, pour the chicken over the noodles and top with the coriander, basil, spring onions, shallots and chilli.