- Place crushed garlic, grated ginger, chopped chilli (seeds removed), lime leaves, peanuts (unsalted), fish sauce, sugar, turmeric, chopped coriander, oil and lime juice in a blender. Blend to a paste.
- Scrape mixture into a saucepan and cook over a medium heat for 1 minute.
- Add chicken stock, bring to the boil, then add noodles and coconut milk. Bring back to the boil and simmer for 3 minutes.
- Divide mixture among four bowls. Top with chicken, extra peanuts and coriander leaves.