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1
In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
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2
Remove the vegetables.
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3
Add the noodles to the water and cook until ad dente, 8 minutes.
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4
Drain well.
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5
Transfer the spinach, snow peas and noodles to bowls.
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6
Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
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7
Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
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8
Reduce the heat to moderate.
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9
Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
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10
Add the stock, bring to a boil and cook for 3 minutes.
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11
Add the coconut milk, fish sauce and sugar, bring to a boil.
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12
Cook for 5 minutes.
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13
Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
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14
Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.
