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Heat a saucepan over a moderately low heat. Add some oil and the garlic and stir for 1 minute, until it's fragrant. Add the curry powder and cook for 30 seconds. Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it's cooked through. Transfer the chicken to a plate. Using two forks, shred the chicken and stir it back into the broth. Add the noodles to the soup, stir to soften and simmer for about 3 minutes, taking care not to overcook. Add the lime juice and the Thai fish sauce. Taste for seasoning, adding more Thai fish sauce or lime juice as required. Using a tongs, divide the noodles among the bowls and ladle the soup over them. Sprinkle with coriander and serve.
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Malaysian laksa paste — rich coconut curry noodle soup base
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking