Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Add the red curry paste and stir to combine.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, star anise and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between soup bowls and set aside.
Taste the soup and season with more fish sauce to taste. Divide the soup among your bowls of noodles, and garnish with cilantro, half a boiled egg and a squeeze of lime.
