Heat the vegetable oil in a medium pot over medium heat.

Add the red curry paste, turmeric, and curry powder. Stir-fry for 1-2 minutes until very fragrant.

Pour in about 1/2 cup of the coconut milk. Stir constantly for 2 minutes until the mixture bubbles and the oil begins to separate slightly.

Add the sliced chicken thighs and stir to coat in the paste, cooking for about 2 minutes.

Pour in the remaining coconut milk, chicken broth, fish sauce, and sugar. Bring the soup to a gentle simmer.

Let the soup simmer for 10-12 minutes until the chicken is fully cooked and tender. Taste and add more fish sauce if needed.

While the soup simmers, boil the egg noodles in a separate pot of water according to package instructions (usually 3-4 minutes). Drain well.

Divide the noodles into two bowls and ladle the hot curry broth and chicken over them.

Top with fresh cilantro, sliced shallots, and a squeeze of lime juice before serving.