Bring 1/3 of Coconut milk to a boil in apot. Add Red curry paste with stirring. Add and sear the chicken. Make sure that all pieces of chicken are covered well with red curry paste. Add the remaining Coconut milk, chicken soup, peapods, fish sauce and soy sauce and allow the mixture to simmer for about 7-8 minutes.
Put Mie Egg noodles in boiled water and simmer at medium heat, then drain them. Take off the stock pot and season the soup according to taste with lemon juice.
Put some egg noodles on a soup bowl, put the chicken on it and fill with soup. Decorate with spring onions.