1.Heat oil in a large saucepan on high. Saute chillies, garlic and ginger for 1 minute, until fragrant. Add mince, brown well for 4-5 minutes, breaking up lumps with a spoon as it cooks.
2.Stir in stock, fish sauce, lime juice, brown sugar and lime leaves. Bring to boil. Reduce heat to low, then pour in coconut cream and heat through, stirring.
3.Divide noodles among serving bowls and ladle broth over. Serve topped with onions, coriander and chilli.
Prepare noodles following packet instructions. If liked, add some bean sprouts and fried shallots for added flavour and crunch.