Heat oil in a large saucepan over medium heat. Add onion, cook, stirring for 5 minutes until soft. Add curry paste. Increase heat to medium-high, cook, stirring, for 1 minute until aromatic.

Add stock and coconut milk and stir until well combined. Bring to a simmer. Reduce heat to medium-low, cover and simmer 10 minutes.

Add chicken and bok choy stems to soup. Simmer 3 minutes. Add the bok choy leaves, carrot and snow peas, cook for 1 minute until snow peas are bright green.

Combine sugar, lime juice and fish sauce, and stir into the soup.

Divide noodles among serving bowls. Ladle soup over noodles. Halve the eggs and place on top. Serve with a drizzle of crispy chilli oil, coriander and lime wedges.