800 ml coconut cream (2 cans)
2.5 tbsp (large) Thai red curry paste
5 ml/1 tsp ground turmeric 
1 kg chicken thighs, boned and cut into bite-size chunks 
1 L chicken stock 
60 ml/4 tbsp fish sauce 
15 mi/1 tbsp dark soy sauce 
juice of 1 lime 
450 g fresh egg noodles, blanched briefly in boiling water
salt and freshly ground black pepper 

For the garnish 
3 spring onions, chopped 
4 fresh red chillies, chopped 
4 shallots, chopped 
60 ml/4 tbsp sliced pickled mustard leaves, rinsed 
30 ml/2 tbsp fried sliced garlic 
fresh coriander leaves 
4 fried noodle nests (optional)