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Warm the chicken stock in a saucepan over a medium heat and add the chicken breast. Cover with a lid then bring up to a gentle simmer.
Turn off the heat and leave covered to very gently poach for 12-15 minutes.
Meanwhile heat the oil in a pot and fry off the onion and ginger until fragrant.
Add in red curry paste and cook for a further minute.
Remove the chicken breast from the stock and pour the warm broth over the aromatics.
Stir in coconut milk, fish sauce, honey and lime juice.
Boil the dried noodles for 2-3 minutes in a pot of boiling water then add in the greens for 50 seconds to wilt.
Slice the chicken into thin strips.
Drain the noodles and place into serving bowls along with the greens and sliced chicken.
Pour over the hot broth then garnish with fresh chilli, coriander sprigs and chilli oil if using.