Spicy Thai Noodle Soup

In a pan heat 3/4 cups of coconut milk until it boil and continue cooking till it separates

Now add the curry paste and turmeric, stir to mix together and cook until the paste releases its aroma.

Then add the chicken cubes and stir fry for a few minutes until the chicken is well coated with the curry paste.

Add the remaining coconut milk, fish sauce, soy sauce and chicken stock.

Season to taste and simmer for 7-10 minutes.

Remove from the heat and add the lemon juice.

Add the hot noodles and stir through to combine or serve the noodles separately.

Garnish with green onions, chips, fried noodle and garlic and serve with lemon wedges.