Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
Add the chicken and marinade and cook until no longer pink about 4 minutes. Add coconut milk and broth. Bring to a gentle boil stirring constantly. Reduce heat and simmer for 20 minutes
Place chick pea flour in a bowl. Ladle 3/4 cup of hot broth in bowl and whisk until smooth. Pour into soup and let cook until thickened. About 5 minutes. Stir in the green onions and ground chilies. Add the lime juice
Cook the rice sticks as directed. Place noodles in bowl. Ladle broth over top and garnish with cilantro