If using dried noodles: soak 1/4 of the noodles in hot water until they just begin to soften. Then drain.
Heat the oil in a wok or frying pan and cook the softened noodles (or 1/4 of the fresh Wonton noodles) until crispy. Remove and set on paper towel to absorb excess oil.
Keep 1 tablespoon of the oil in the wok/pan. Add the curry paste and 2 tablespoons of coconut cream from the top of the coconut milk. Stir fry until fragrant. (If you want to continue cooking in a soup pot, you can deglaze the wok/pan with some broth, transfer to a pot and continue with step 4.)
Add the remaining coconut milk, broth and palm sugar. Stir to combine and add the chicken pieces. Bring the curry soup to a boil, then turn heat to low and simmer until the meat is soft and tender (30-45 minutes).
In the meantime, cook the remaining noodles in boiling water (4-5 minutes for dried/1 minutes for fresh noodles). They should still have some 'bite'. Then divide the noodles into serving bowls.
Once the chicken is tender, stir the fish sauce into the soup. Taste and adjust flavor with palm sugar for sweetness or more fish sauce for saltiness.
Place the chicken with the cooked egg noodles and pour over the coconut curry soup broth.
Top each bowl with some crispy noodles. Serve with sliced shallots, lime wedges, chili oil for more heat, pickled mustard greens, cilantro and sliced green onion.