1. In a large pot, heat vegetable oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.

2. Add red curry paste, turmeric powder, coriander powder, and cumin powder. Cook for 2-3 minutes until the spices are fragrant.

3. Add sliced chicken to the pot. Cook until the chicken is no longer pink.

4. Pour in the coconut milk and chicken broth. Season with salt and pepper. Bring to a simmer and let it cook for about 15-20 minutes to allow flavors to meld.

5. In serving bowls, place a portion of cooked egg noodles.

6. Ladle the hot soup over the noodles.

7. Serve with fresh cilantro, lime wedges, red chili flakes, bean sprouts, fried onions, and boiled eggs on the side.