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)

Add the curry paste and ground turmeric, stir to mix together and cook until fragrant.
Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.
Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season to taste and simmer gently for 7—10 minutes. Remove from the heat and stir in the lime juice.
Reheat the noodles in boiling i water, drain and divide between individual bowls. Divide the chicken between the bowls and ladle in the hot soup. Top each serving of soup with a few of each of the garnishes.