Thai Noodle Soup

600ml coconut milk
2 T red curry paste
1 t turmeric
450g chicken thighs, cubed
600ml chicken stock
4 T fish sauce
1 T dark soy sauce
Juice of 1 lime
450g egg noodles, blanched briefly
Salt and pepper

Place 200ml of coconut milk in large saucepan and bring to boil, stirring often until separates. Add curry paste and turmeric, stir to mix completely and cook until fragrant. Add chicken and stir-fry 2 mins, ensuring well covered in paste. Add remaining coconut milk, stock, sauces, seasonings, simmer gently 7-10 mins. Remove from heat and stir in lime juice. Reheat noodles in boiling water, drain and divide among individual bowls. Pour soup over.