Step 1

In a medium bowl, toss the chicken, fish sauce, coconut sugar, paprika, turmeric, and cayenne pepper until the chicken is evenly coated. Set aside.

Step 2

Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onions. Cook, stirring occasionally, until golden brown, 7 to 8 minutes. Reduce the heat to medium-low, add a pinch of salt, and cook for another 5 to 6 minutes, or until the onions are soft.

Step 3

Add the coated chicken and any marinade that’s left in the bowl to the pot with the onions and turn the heat up to medium-high. Cook until the chicken is just cooked through, 4 to 5 minutes.

Step 4

Add the broth and the coconut milk. Bring to a simmer and cook for 20 minutes. In a small bowl, mix 1/2 cup of the broth with the tapioca starch to create a slurry. Stir the slurry into the soup and simmer for an additional 3 to 5 minutes, until thickened slightly.

Step 5

Divide the noodles among serving bowls and pour in a ladleful of soup. Top each bowl with a sliced hard boiled egg and some chopped cilantro, and serve with a lemon wedge on the side.