In a large soup pot, I start by heating coconut oil over medium heat. Once hot, I sauté the onions until translucent, which usually takes about 4-5 minutes. Then, I add the minced garlic and grated ginger, cooking them for another minute until fragrant.

Next, I add the sliced chicken breasts to the pot, stirring them into the aromatics. I cook the chicken for about 5 minutes until it’s lightly browned on the outside.

Now it's time to sprinkle in the turmeric, cumin, and coriander, mixing well to coat the chicken. The aroma is incredible at this point. Then, I pour in the chicken broth, bring the soup to a simmer, and let it cook for 10 minutes.

Once the broth is simmering and the chicken is cooked through, I add the coconut milk, fish sauce, and lime juice. I give everything a good stir, then add the noodles. I simmer the soup for another 5-7 minutes until the noodles are tender.

I taste the soup and adjust the seasoning with salt and pepper as needed. Once it's perfectly balanced, I ladle the soup into bowls and garnish with fresh cilantro and red chili slices for an extra kick.