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

Add the red curry paste and yellow curry powder. Sauté for 1-2 minutes until fragrant and the oil starts to separate from the paste.

Pour in the coconut milk and chicken broth, stirring to dissolve the paste completely. Bring the mixture to a gentle simmer.

Add the chicken pieces to the pot. Simmer for 10-15 minutes until the chicken is cooked through and tender.

Stir in the soy sauce and brown sugar. Taste and adjust seasoning, adding more sugar for sweetness or soy sauce for saltiness if needed.

While the soup simmers, bring a separate pot of water to a boil and cook the egg noodles according to package instructions. Drain well.

Divide the cooked noodles into bowls and ladle the hot curry chicken soup over them.

Serve immediately, topped with fresh cilantro, sliced shallots, a squeeze of lime juice, and a drizzle of chili oil if you like extra heat.