Rosemary Kearney's Chicken and Coconut Laksa

150g fine rice noodles

2 red chillies, chopped with seeds

4 cloves of garlic, finely chopped

2.5cm piece of ginger, peeled and finely chopped

150g fresh coriander, leaves and stalks coarsely chopped

Juice of 1-2 limes

1 chicken breast, free range (cut into very thin shreds) (250g)

50ml toasted sesame oil

2 x 400ml tins coconut milk

Generous 700ml homemade chicken stock

1 tbsp nam pla (fish sauce)

Salt and freshly ground black pepper

8 spring onions, finely sliced at an angle

Coriander leaves