Heat a large pan with a lid add the oil, lemongrass, ginger, garlic and chillies.

Fry for 2 minutes add the fish sauce, soy sauce and coconut milk, bring to the boil then pop in the fish, put the lid on and cook for 2 to 3 minutes.

Meanwhile, spoon the noodles into bowls, ladle in the curry, top with herbs, zest and juice of the lime and oil.