Cook the rice vermicelli noodles according to the package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the red curry paste and turmeric powder. Stir-fry for 2-3 minutes until the paste darkens slightly and becomes very fragrant.

Pour in the chicken broth and coconut milk. Stir well to dissolve the paste. Bring the mixture to a gentle simmer.

Add the fried tofu puffs and let them simmer in the soup for 5 minutes to absorb the flavors.

Add the shrimp to the pot and cook for about 2-3 minutes, or until they turn pink and are cooked through. Be careful not to overcook them.

Stir in the fish sauce and brown sugar. Taste the broth and adjust seasoning if needed (add more sugar for balance or fish sauce for saltiness).

To assemble, divide the cooked noodles among four bowls. Ladle the hot soup, shrimp, and tofu puffs over the noodles.

Top each bowl with a handful of bean sprouts, half a hard-boiled egg, and fresh cilantro. Serve immediately with lime wedges on the side.