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Stir almost all of your ground turmeric into the curry paste, leaving a little for later, along with the oil, then set aside. Coat the chicken in the remaining turmeric, then season with salt and plenty of pepper.
Put a large, deep saucepan over a medium-high heat. Once hot, add half of the coconut cream and cook until the oil separates and the coconut solids turn golden. Add the curry paste and toast for 2-3 mins.
Pour the chicken stock into the saucepan and bring it to the boil. Turn the heat down to medium and simmer for 20-25 mins to make a broth (skim off any foam that comes up).
Meanwhile, put a frying pan over a medium-high heat and cook the chicken until starting to char, then flip and cook through, 6-7 mins on each side. Cook the noodles following pack instructions. Juice the limes.
Strain the broth through a fine mesh sieve, stir through half the remaining coconut cream and season with fish sauce, lime juice and pepper.
Divide the noodles and soup between bowls, top with sliced charred chicken, a drizzle of chilli oil and the remaining coconut cream. Scatter over some coriander to serve.