To make the soup, simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
Add the chicken, reduce the heat and simmer for several minutes.
Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
Check the seasoning, the soup should taste salty and slightly sweet from the coconut cream.
Blanch three-quarters of the egg noodles in boiling water, drain.
Put blanched noodles in a bowl, pour over the soup and add garnishes.
Serve with sliced red shallots, wedges of lime and pickled mustard greens.