Cook noodles according to packet instructions, keep warm and set aside.
Heat oil in a heavy-based saucepan over medium heat. Add curry paste and spices, and cook for 1 minute or until fragrant. Add chicken and eshallot; cook for 5 minutes or until cooked.
In a large jug, blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and add to pan with stock, MAGGI Fish Sauce and sugar; simmer for 5 minutes or until cooked through.
Arrange small handfuls of the cooked noodles in serving bowls, then ladle over soup. Top with shallots and a small handful of coriander leaves. Finish with a squeeze of lime.
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