Thai Curry Noodle Soup with Chicken

0 Cook noodles according to package directions. (Note: Many rice noodles just need to be soaked in boiling water. The length of time will vary depending on how thick they are.)
1 In a mixing bowl, combine curry paste, garlic, ginger, ground coriander, ground turmeric, and salt to make soup base.
2 Heat a wok over medium-high heat.
3 Add oil and then soup base. Cook for 2 minutes until fragrant.
4 Add coconut milk and bring to a simmer. Stir in stock and chicken and reduce heat to low-medium so the soup is barely simmering. Simmer until chicken is cooked through, 8 to 10 minutes.
5 Remove soup from heat and stir in fish sauce and lime juice. Taste and season with a pinch of salt, if needed. (The amount of salt you need will vary, but you may need some extra to bring out all of the flavors in the soup. Some curry pastes already include salt in their ingredients, so those may already be sufficiently salty.)
6 Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles.
7 Serve with chilis, sliced green onions, or cilantro on top if you'd like.