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.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.