Spicy chicken noodle soup

Jeremy loves spicy food and I try to find spicy recipes for him. He loved this dish. I should be careful about spice because I cannot eat very spicy food.  I put too much spice this time that I hardly eat it:(
This recipe is from cookbook called Practical cookery Chinese. This cookbook is a Parragon publishing.
This cookbook is one of my favorite Chinese cookbook.

Ingredients

2 tbsp tamarind paste
4 red chilies finely chopped
2 cloves garlic crushed
1 inch piece fresh ginger finely chopped
4 tbsp fish sauce
2 tbsp brown sugar
3 can chicken stock
12 oz boneless chicken breast
1 cup carrots, very thinly sliced
2 cups sweet potato diced
1 can baby corn on the cobs cut small pieces
3 tbsp fresh cilantro roughly chopped
1 cup diced fresh tomatoes
5 oz flat rice noodles
fresh cilantro for garnish

Preparation Method
Heat a  pan . place the tamarind paste, chilies, garlic, ginger, fish sauce, sugar and chicken stock in th epan and bring to a boil.  Reduce the heat and cook for about 5 minutes.
Add the chicken to the wok and cook for a further 5 minutes. 
Reduce the heat and the carrots, sweet potato, and baby corn cobs to the pan. Leave to simmer, uncovered for 10 minutes.
Stir chopped fresh cilantro,tomatoes and rice noodles. Simmer for about 5 minutes.
Garnish the spicy chicken noodle soup with chopped fresh cilantro and serve hot.