Fry the curry paste in a large pan for 1 minute. Add the hot stock, chicken and noodles and simmer for 3 minutes.
Add the coconut milk, bring back to the boil and stir in the prepared stir-fry vegetables. Simmer for 2 minutes, stir in the lime juice and season with salt and pepper. Ladle into bowls and scatter fresh coriander over the top.