Step 1

Step 1.Heat the oil in a wok or deep saucepan over medium-high heat. Add the curry paste, curry powder and turmeric. Cook stirring for a minute or until fragrant. Add the chicken thigh fillets and cook for 2 to 3 minutes. Stir in the coconut milk and the chicken stock. Add the lemongrass and simmer for 15 minutes.

Step 2

Step 2.Stir through the fish sauce and sugar, adding more less to taste. Transfer the chicken fillets to a chopping board and slice or shred.

Step 3

Step 3.To serve, divide the noodles among serving bowls. Top with the chicken. Add bean shoots and coriander leaves. And serve with a lime wedge.