Step 1Spray a large saucepan with olive oil and set over medium heat. Add the garlic, shallots and curry paste; cook, stirring, until fragrant. Stir in the stock and add chicken; cover and bring to the boil. Reduce heat to medium-low and simmer for 12–15 minutes, or until chicken is just cooked through. Remove pan from heat. Transfer chicken to a plate; cool slightly.
Step 2Meanwhile, place the noodles into a heatproof bowl; cover with boiling water. Set aside for 5 minutes, or until just tender. Drain noodles; divide between 4 serving bowls. Shred the chicken and then set aside.
Step 3Bring the curry mixture in pan to the boil. Add the sugar, choy sum and snow peas;cook for 2–3 minutes, or until vegetables are tender and vibrant. Stir in the shredded chicken, coriander and coconut cream; simmer until hot. Ladle soup over the noodles. Top each bowl with bean sprouts, sliced chilli and extra coriander leaves, and serve with lime wedges.