Blitz all the curry powder ingredients together to form a coarse paste.
Pour the coconut cream into a large saucepan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes until fragrant. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally. Add the chicken stock, bring to the boil and simmer gently for 20 minutes. Season to taste with fish sauce and keep warm.
Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.
Divide the drained noodles between four serving bowls. Top with fish curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean-sprouts and coriander.