Make a paste of coriander seeds, fresh coriander, ginger, garlic, chillies and oil.
Slice chicken breasts diagonally.
Fry the paste. Then add coconut milk and stock to it and boil.
Simmer and cook for 15 minutes.
Add chicken to it and cook for another 5 minutes.
Add lime juice and mix well.
Place noodles in a bowl and pour the soup over it.
Serve with lime wedges.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.