Step 1

Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.

Step 2

Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.

Step 3

Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.

Step 4

Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.

Step 5

Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.

Step 6

Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.