Step 1: Boil 500 ml of water. Add the spice paste and coconut milk and stir until an stock is created.
Step 2: Cut the chicken into strips and the mushrooms into slices. Add together with the wok vegetables to the stock. Bring to a boil and boil for about 10 minutes.
Step 3: Add the rice noodles and cook for another 3 – 4 minutes until the noodles are done.
Step 4: Divide the soup over the bowls and season with fish sauce and lime juice.