1Place the onions, garlic, ginger, shrimp paste and water into a food processor and pulse into a smooth paste.
2Chop the chicken into bite size pieces. Add the canola and sesame oil to a Dutch oven. Add the onion paste and cook a couple of minutes. Stir in the turmeric. Add the chicken and saute 2 to 3 minutes.
3Add the coconut milk and 1 cup water bring to a boil and reduce heat to low and simmer covered for 20 minutes. Meanwhile cook the rice noodles according to directions on package. Drain well.
4Add the noodles to the soup. Add the chopped egg and lime juice. Garnish with cilantro and red onion