In a large pot, bring the chicken broth to a boil over medium heat. Add the coconut milk, stirring to combine with the broth.
Heat vegetable oil in a frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in garlic, ginger, red curry paste, and turmeric powder, cooking for another 2-3 minutes until fragrant.
Pour the sautéed mixture into the pot with the broth and coconut milk. Add soy sauce and fish sauce; allow it to simmer for 15 minutes.
Meanwhile, cook the egg noodles in boiling water according to package instructions (usually about 6-8 minutes). Drain and set aside.
Add the shrimp to the broth and cook until they turn pink and are cooked through, about 5-7 minutes.
Stir in lime juice and season with salt as needed.
To serve, place a portion of noodles in each serving bowl, ladle the hot broth and shrimp over, and then top with garnishes like cilantro, fried shallots, sliced chilies, and boiled eggs if desired.
Serve hot and enjoy the layers of flavor and texture in every bite!
