Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.

Add the curry paste and cook, stirring constantly, for 1 minute more.

Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.

Meanwhile, cook the rice noodles according to the package instructions.

When ready to serve, taste the soup and adjust the seasoning, if necessary.

Gently reheat the noodles in the microwave, if necessary.

Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.