Heat a large heavy-bottomed pot over medium heat, add the oil and heat through, Add the shallot, whites of green onion and ¾ of the garlic. Sauté until the onions are soft, stirring occasionally, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.

Add the turmeric and continue to sauté until fragrant, stirring constantly, about 1 minute.

Pour the wine into the pot to deglaze the pan. Lower heat to medium-low and let the mixture react until almost evaporated, about 8 minutes.

Add the stock and bring to a simmer over medium heat, then add the chicken breasts. Cover and cook until the chicken breasts are cooked through, about 30 minutes.

Remove the cooked chicken from the pot to a cutting board. Let cool slightly, then shred the chicken using forks and set aside.

Add the coconut milk and soy sauce, stirring to combine.

Add the cooked noodles followed by the chicken and let warm in the broth.

Ladle the soup into bowls and finish with the remaining raw garlic. Garnish with the remaining green onions, cilantro and chili crisp (optional).