In a pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until softened but not browned, about 3-4 minutes.

Stir in the turmeric powder and minced fresh red chilies for a flavor kick. Add the white stems of the chopped Pak Choy, then pour in vegetable stock. Cover and let it simmer for 5-7 minutes.

In a separate pot, bring water to a boil and cook your noodles until al dente, usually around 4-5 minutes. Drain and set aside.

Remove the lid from your soup pot and mix in the boiled chickpeas, rich coconut milk, and the leafy greens of the Pak Choy. Stir in the fresh mint, basil, and coriander, and season generously with salt and pepper.

Squeeze in the lemon juice for brightness. Add the cooked noodles directly to the soup, give a quick boil, and serve hot in bowls, garnished with extra herbs if desired.