Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Sprinkle in the turmeric, paprika, and chili powder, stirring constantly to toast the spices for about 30 seconds. This step enhances the depth of flavour and prevents a raw spice taste in the final dish.

Add the chicken pieces, coating them evenly with the aromatic spice mixture. Cook for about 5 minutes until the chicken starts to brown slightly. Stir in the fish sauce and salt, ensuring the seasoning penetrates the meat.

Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 15 minutes, allowing the flavours to meld and the chicken to become tender. Stir occasionally to prevent sticking.

Lower the heat and gradually pour in the coconut milk. Stir gently to combine, making sure not to boil the mixture too vigorously, as coconut milk can separate at high temperatures.

In a small bowl, mix the chickpea flour with water to form a smooth paste. Slowly add it to the soup while stirring continuously. This thickens the broth slightly, giving the soup its signature creamy texture. Let it simmer for another 10 minutes.

While the soup simmers, cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.

Taste the broth and adjust seasoning with additional fish sauce or salt if needed. If you prefer a slightly thinner consistency, add a splash of hot water or broth.

To serve, divide the cooked noodles into four bowls. Ladle the hot coconut chicken broth over the noodles, ensuring each bowl gets a generous portion of chicken and sauce.

Garnish with halved boiled eggs, crispy fried shallots, fresh cilantro, green onions, and pickled mustard greens. Serve with lime wedges and chili oil on the side, allowing each person to adjust to their taste. Enjoy warm for the best experience!