Rub chicken with turmeric and place into large pot. Fill almost to cover the chicken with water and simmer on medium heat for approximately 30 minutes or until chicken is well cooked. Turn chicken over and allow to cool before removing flesh from bones and discarding bones.
Make curry paste by putting all paste ingredients into TM bowl. Blend 4 sec/speed 7. Scrape down lid and sides of bowl and repeat. Scrape down before sautéing 5 min/Varoma/speed 1. Place into pot with de-boned chicken and stock. Add lentils and cook on medium heat for 15 minutes.
Reduce to a slow simmer and add 1 tin of coconut cream, salt and lemon juice. Simmer for up to an hour or until flavours are well blended and lentils are disintegrated. Add additional coconut cream if soup thickens up too much or as needed. (It bears noting that this tastes better the next day...so the Curry No Hurry adage holds...the flavours meld together better if time is on your side.)
Prepare accompaniments in separate dishes and allow everyone to help themselves, ladling the hot curry soup last over the top of noodles, cabbage, herbs, onions and eggs etc.
Serve in great big bowls with all the fresh stuff as listed above.
The great thing about this dish is that it can serve as many as you need it to, simply by adding accompaniments, or lentils and stock ad infinitum! It is dinner party friendly.