Soak the red chillies in hot water for 10 minutes.
Cook the fine egg noodles in hot water for 5-6 minutes. Drain and rinse with cold water (to avoid them from further cooking). Keep them aside.
Prepare the curry paste by blending all the ingredients written under ‘curry paste’ into a smooth paste using few tablespoons of chilli soaked water.
Take a stock pot, add oil and curry paste. Cook the paste on medium flame for 2-3 minutes until the raw smell of shallots and garlic is gone.
Now add the chicken pieces, sauté and cook them for 5 minutes.
Now pour the chicken stock, fish sauce, kecap manis and palm sugar. Mix and bring this to a boil. This will take about 5 minutes.
Finally, add coconut milk, mix and bring this to a boil. This will take about 3-4 minutes. Taste and adjust the salt if needed. Squeeze in lime juice and switch off the flame. Soup is ready!
In a frying pan, add oil to shallow fry the wonton wrapper strips. Fry them for few seconds until crispy. Transfer them to a plate lined with kitchen tissue (to absorb the excess oil).
Step 7: Assemble the soup
In a soup bowl, add the noodles and pour the soup on top. Garnish with coriander leaves, lime wedge and crispy wonton strips. Enjoy!