Seed and stem chiles, break into large pieces and cover with boiling water in a small bowl.  Soak 25-30 minutes until softened.  Begin to bring a pot of water to boil for cooking the noodles later.

Make chile paste. Pour chiles into strainer over small bowl, reserving soaking liquid.  In a small food processor, puree chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 4 Tablespoons soaking liquid.  Process into a smooth paste, adding more soaking liquid if necessary to achieve the consistency of a medium thick paste.

Heat oil in large heavy pot or wok over medium heat.  Add curry paste and cook over medium heat, stirring constantly for 4-6 minutes until slightly darkened.

Add coconut milk and chicken broth and bring to a boil.  Add chicken pieces, reduce heat and simmer until chicken is cooked through, about 10-15 minutes.  Add 3-4 Tablespoons fish sauce and sugar to soup.

While soup is cooking, cook noodles according to package directions.  Divide noodles among bowls, ladle soup over the noodles and serve with bean sprouts, cilantro leaves and lime wedges.