Cook noodles in large saucepan of boiling water 4-5 minute of until tender. Drain, then rinse noodles under cold running water. Drain again and place individual bowls.
Heat oil in a large saucepan and cook onion for 2-3 minutes or until golden stir in garlic, chille, curry paste, turmeric and lemon grass, and cook for 1 minute.
Combine coconut milk and chicken stock. Add coconut milk mixture, chicken and spinach to pan and swimmer for 3-4 minute spoon soup over noodle in bowl and serve