Clean and cut the vegetables, herbs and Cambodian flowers.
Prepare ingredients to make fish curry broth. Boil the fish in water with lemongrass, galangal, garlic, shallot, Kaffir lime leaves for 30 minutes.
Separate the fish from the stock you obtained. Blend lemongrass, galangal, garlic, shallot, Kaffir lime leaves with the turmeric and, when blended, add the cooked fish and blend again.
Add this mixture to the stock you set aside and bring it to a boil, add gluten free fish sauce, palm sugar, fish stock and coconut milkand boil for 20 more minutes.
Boil water in a small pot, and cook the noodles in it for about 5 minutes. When ready, place them in a bowl.
Pour the fish green curry onto the noodle bowl and top it with the vegetables, fresh herbs and flowers you previously cut.
Serve accompanied with the condiments (chili for a spicy kick, lime for a sour twist).