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Chop chicken into bite sized chunks & marinate overnight in the turmeric
Prepare the garnishes the next day: Boil eggs then cool and slice whole, slice onion in thin ½ moons, cut lemon into small wedges, cut of pith, cook noodles according to packet, submerge in cold water, drain & set aside
In a food processor, put onion, garlic, and ginger & blend to a rough paste
Heat oil in a large stock pot
Add paprika to oil with onion mix
When onion floats (a couple of mins), add salt, stir, add chicken chunks, stir again to mix
Cook for a few minutes, add stock powder & water, stir
Add coconut milk, mix
Simmer for 5 minutes, taste & season with pepper
Add fish sauce reduction and tamarind paste
Taste again and season with salt & pepper if needed. You might need more fish sauce reduction or tamarind here
Mix pea flour slurry in a 1:1 ratio and add to pot
Simmer to thicken
To serve; layer noodles, then gravy, top with onion, eggs, crispy noods, lemon juice, and chilli oil / crisp
Repeat for seconds!!