1. Cook the Hokkien noodles by placing them in a heatproof bowl and pouring boiling water over them. Stand for 3 minutes, then drain, or otherwise cook the noodles according to the packet directions.

2. Chop the chilli, coriander roots and stems and grated garlic together until well combined. Heat a wok or large saucepan over medium heat and add the oil. Add the chilli mixture and fry for a minute until fragrant but not browned, then add the chicken and fry for a further minute. Add the turmeric, sugar, and fish sauce and mix to combine. Add the coconut cream, stock and 2 cups of water and bring to a simmer. Simmer for 10 minutes, then add the pak choy and simmer for a further minute until the leaves have softened. Taste and adjust seasoning, then stir through the chilli oil, if using.  

3. Ladle the broth over the noodles, spoon over some extra chilli oil if you like, and scatter with the reserved coriander. Serve with a lime wedge.

Also try Adam Liaw's soy-marinated tofu with chilli and black vinegar