Prepare all of your ingredients.
In a cold pot, add the oil and the curry paste. Turn the heat up to medium and allow to come to temperature. (Turn down the heat if the curry paste starts spitting)
Once curry paste is fragrant, add the chicken and cook for 2 minutes.
Add the chicken stock, coconut cream and any extras. Let the soup come to boil and then turned down the heat to medium low and simmer for 5 minutes.
Cook the egg noodles in accordance to the package directions.
Add fish sauce, sugar and tamarind paste to the soup. Taste check and adjust according to your taste.
Divide the noodles into bowl. If the noodles have gone cold, put each bowl in the microwave for 30 seconds.
Bring the soup to a gentle boil and then ladle into each noodle bowl.
Add beansprouts and then garnishes.