Fill a large pot with water and bring to a boil.
Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour oil into a large saucepan and place over medium-high heat.
Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.
Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).
Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.
Adjust seasonings and top with cilantro leaves and crispy shallots.
Serve with lime wedges.