Place Dried Chili Pepper (4) in a small heatproof bowl, add boiling water to cover and soak until softened, about 25-30 minutes. Drain chiles, reserving soaking liquid.
Add chiles, Shallot (1), Garlic (4 clove), Fresh Ginger (2 inch), Fresh Cilantro (1/4 cup), Ground Coriander (1 tablespoon), Ground Turmeric (1 tablespoon), Curry Powder (1 teaspoon), and 3-4 tablespoons soaking liquid in a food processor.
Heat the Vegetable Oil (2 tablespoon) in a Dutch oven or large heavy-bottom pot over medium-high heat. Add the paste and cook while stirring often for 5-6 minutes or until darkened.
Add the Low-Sodium Chicken Broth (2 cup) and Unsweetened Coconut Milk (2 can), bring to a boil. Add the Boneless, Skinless Chicken Thigh (1.5 pound), reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes.
In the meantime, cook Chinese Noodles (8 ounce) according to package directions.
Add the noodles to the soup along with the Palm Sugar (1 tablespoon) and Fish Sauce (3 tablespoon). Season with Kosher Salt (to taste). Simmer for 5 minutes to allow the flavors to blend.
Divide into bowls and top with garnishes as desired.