First, heat water in the kettle. Put the broth, coconut milk, Thai curry paste, turmeric, and chicken in a microwave-safe bowl. Cover with plastic wrap, poke a few holes, and cook on high for 5 minutes. Remove the plastic wrap, stir, and cook for another 5 minutes, or until the chicken is cooked.
In the meantime, put the noodles in another large bowl. Pour boiling water over them, then let them rest for 4 minutes. Drain.
Mix the stir-fry mix with the noodles and chicken, pour into deep bowls, and serve with a spoon and fork.