Northern Thai Chicken Noodle Soup

we had this last night for dinner. it was a little on the spicy side for the girls and i, but really flavorfull. here's the recipe...

...recipe from Ken Hom's Foolproof Thai Cookery
175 grams fresh or dried egg noodles
2 fresh lemongrass stalks
175 grams boneless skinless chicken breast
1 tablespoon vegetable oil
1 small onion, finely chopped
2 tablespoons garlic, coarsley chopped
2 pints chickens stock
1 400 ml can coconut milk (14oz)
2 small red thai chillis, seeded and finely shredded
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 tablespoons madras curry paste or powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons lime juice
handful fresh coriander and basil leaves

Cook the noodles according to the package instructions. Drain thoroughly and set aside.

Peel off the tough outer layers of the lemongrass. Cut it into 3-inch pieces and crush with the flat part of a heavy knife. Thinly slice the chicken into strips.

Heat a large heavy saucepan over high heat add the oil. Add the onion, garlic, and lemongrass and stir-fry for 3 minutes. Stir in stock and coconu milk, turn heat to low, then cover and simmer for 10 minutes.

Add the chillis, chicken, fish sauce, soy sauce, sugar, curry paste, salt and pepper and stir well. Add the drained noodles, then cover and simmer 5 mintes.

Remove the lemongrass with a slotted spoon. Stir in the lime juice. Garnish with coriander and basil leaves. Serve at once.