In a large pot, combine the chicken pieces, chicken broth, lemongrass, ginger, garlic, turmeric, coriander, cumin, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 30-40 minutes until the chicken is tender and cooked through.
Remove the chicken from the pot and shred the meat. Set aside.
Strain the broth to remove the lemongrass and ginger slices.
Return the broth to the pot and bring it back to a simmer.
Divide the cooked rice noodles among 4 bowls. Top with shredded chicken, bean sprouts, and a halved hard-boiled egg in each bowl.
Ladle the hot broth over the ingredients in each bowl.
Garnish with fresh cilantro leaves, lime wedges, sliced red chili, and fried shallots.
Serve hot.
