Stir in garlic, ginger, and lemongrass, cook 1 minute
3
Add the curry paste and cook another minute until fragrant
4
Add in the chicken breast, cook about 3 minutes until just slightly pink
5
Pour in the chicken stock and coconut milk ( you can add in some cilantro springs as well if you like). Bring mixture to a simmer and cook for 10 minutes.
6
Taste the broth and adjust your seasoning ( ginger, salt,curry paste, etc...)
7
Stir in the snow peas and noodles, cook for 3 minutes
8
Top with cilantro springs and serve with lemon wedges