Thai chicken broth

INGREDIENTS 

2 pints chicken stock
1 tbsp Thai red curry paste
1 tbsp Thai fish sauce
2 tsp sugar
Zest and juice 2 limes
100g mushrooms, sliced
½  bunch spring onions, sliced, whites and greens separated
200g cooked chicken, shredded
¼ tin of coconut milk
1 pack of noodles
Fresh coriander

METHOD

Tip the stock into a saucepan. 
Add the curry paste, fish sauce, sugar, lime juice and most of the zest. 
Mix well and bring to the boil
Add the mushrooms and whites of the spring onion. 
Add the noodles
Cover, then simmer for 2 mins. 
Add in the cooked chicken, coconut milk and most of the spring onion greens to thoroughly heat through
Ladle into bowls
Decorate with fresh coriander, spring onion and lime zest