Step 1

Fill a large pot with water and bring to a boil.

Step 2

Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.

Step 3

Pour oil into a large saucepan and place over medium-high heat.

Step 4

Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.

Step 5

Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.

Step 6

Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.

Step 7

Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).

Step 8

Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.

Step 9

Adjust seasonings and top with cilantro leaves and crispy shallots.Serve with lime wedges.