Prepare the aromatic paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced shallots and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic, grated ginger, grated turmeric, and chopped lemongrass. Cook for another 2 minutes until fragrant. Add the soaked and stemmed dried chilies, ground coriander, and cumin. Stir and cook for 1 minute more.

Deglaze and build the broth: Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the full-fat coconut milk, soy sauce (or tamari), and brown sugar. Bring the mixture to a gentle simmer, then reduce heat to low and let it meld for at least 10-15 minutes, allowing the flavors to deepen.

Cook the protein: Add your chosen protein to the simmering broth. If using chicken, cook for about 5-7 minutes until no longer pink. If using shrimp, add them in the last 2-3 minutes of simmering, just until pink and cooked through. For tofu, add cubes and simmer for 3-5 minutes to warm through.

Prepare noodles and finish soup: While the broth simmers, cook the rice noodles according to package directions. Drain and divide among serving bowls. Stir the fresh lime juice into the soup. Taste and adjust seasoning with more soy sauce or sugar if needed. The broth should be rich, aromatic, and balanced.

Serve: Ladle the hot soup and protein over the noodles in each bowl. Garnish generously with fresh bean sprouts, chopped cilantro, and mint leaves. Serve immediately with lime wedges and chili crisp or sambal oelek on the side for those who desire extra heat.