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Heat a big glug of oil in a large stockpot. Add the onion, carrot, garlic, and grated ginger. Sauté for 3 minutes, then add the turmeric, peppercorns, coriander seeds, and chicken. Pour in cold water so that the chicken is covered. Bring to a simmer and cook over low heat for 45 minutes.
Remove the chicken from the pot and shred the cooked meat, discarding the skin and bones for an extra chickeny broth, see notes.
Roughly chop the cabbage and add it to the soup. Cook for 10 minutes. In a separate pot, cook the pasta according to package instructions.
Meanwhile, combine the chopped ginger, chiles, and most of the green onions and cilantro in a heatproof bowl. Heat up ¼ cup / 60ml of oil and pour this over the green onion-ginger mixture. Squeeze in the lime juice, then taste and season to taste with 1 tsp of salt.
Plate up your soup with pieces of chicken and cooked pasta, then sprinkle with the reserved cilantro and green onions, dollop on the yogurt, and drizzle with the green onion oil.