Start by placing the chicken breast in a large pot, sprinkle over the chicken stock granules and cover with the water. Add in the ginger and soy sauce and bring to the boil. Lower the heat to a simmer and continue to cook until the chicken is tender. Remove the chicken from the stock and put both aside. Meanwhile in a separate pot, cook the onion, minced garlic, mushrooms, chili pepper and the carrots together in 2 tbsp. vegetable oil for 2 to 3 minutes. Next, sieve in the prepared chicken stock over the vegetables and add the coconut milk, curry paste and lemon grass to the pot and bring to the boil. Chop the chicken breast and add to the soup, simmering for a further 30 minutes. Meanwhile, cook the noodles according to packet instructions. Add the cooked noodles to the soup, lime slices and sliced spring onions. Serve piping hot garnished with halve a soft boiled egg