Slice the chicken, finely chop the garlic, onion and 1 spring onion. Chop the remaining 3 spring onions into thirds.
Cook the onion in a large wok for 4 minutes with oil. When caramelized, add the curry powder and turmeric for a further 4 minutes.
Meanwhile dissolve the coconut cream, soy sauce and sugar in boiling water.
Add the garlic, kaffir lime leaves & thai paste to the onions for 3 minutes.
Add the coconut stock and 10ml of the sriracha sauce to the onions and cook for 4 minutes.
Add the egg noodles, chicken, spinach and spring onion thirds into the sauce.
Bring to the boil over a high heat and cook for 5-6 minutes.
Squeeze in the juice of half a lime and stir then serve the laksa in bowls and garnish with 1/4 of a lime and the finely chopped spring onion.