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Place shrimp sauce, chiles, garlic, turmeric, cumin, coriander, cilantro and lemongrass into a food processor or blender and combine thoroughly until a thin paste is formed. Set aside.
Heat a large pot over medium high heat, add oil and heat until hot but not smoking.
Add chicken in batches and cook, stirring frequently, until browned on all sides.
Remove chicken and set aside.
Add lemongrass mixture to pot and cook, stirring frequently, until aromatic and starting to brown, 2 to 3 minutes.
Stir in broth, kaffir lime leaves, chicken and brown sugar.
Bring to a simmer and stir in coconut milk.
Simmer gently for 7 to 10 minutes or until chicken is cooked through.
Stir in bok choy and cook until lightly wilted, a few minutes longer.
To serve, drain rice noodles and divide them among bowls.
Ladle hot soup over noodles and garnish each bowl with bean sprouts, snap peas, cucumbers, mint and cilantro.
Serve with wedges of lime on the side.