Bring water to a rolling boil and add the remaining instant noodles. Cook just until strands separate and soften slightly. Drain immediately and set aside. Avoid full cooking at this stage, as the noodles will finish in the coconut broth later.

Heat the coconut oil in a deep saucepan. Add chopped garlic and ginger and sauté until fragrant but pale. Add sliced onion and cook slowly until soft and translucent. This step creates sweetness that balances the later spice intensity.

Lower the heat and add curry powder, red chilli powder, and turmeric powder. Stir continuously to toast the spices gently. This activates their oils, which prevents their raw flavours from dominating the coconut broth.

Pour in coconut milk and water, stirring to blend with the spice base. Add soy sauce and salt. Bring to a gentle simmer, not a boil. This keeps the coconut milk smooth while allowing flavours to integrate evenly.

Add the partially cooked noodles to the simmering broth. Stir gently and cook until the noodles absorb flavour and the soup reaches a pouring consistency. Turn off the heat and add lime juice for balance.

Transfer the hot Khao Suey into serving bowls. Top with crispy fried noodles and chopped coriander leaves. Serve immediately while the contrast between creamy broth and crisp topping is at its peak.