Puree the sambal oelek, shallot, ginger, garlic, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons of water in a food processor until smooth.
Add more water if needed to form a paste.
Heat the oil in a large Dutch oven over medium heat.
Add the paste and cook, stirring constantly, for 3-4 minutes, or until it darkens in color a bit.
Whisk in the coconut milk and chicken broth.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the fish sauce and brown sugar, and cook for another 10-15 minutes.
Taste and season with sea salt, to taste.
During the last 10 minutes of the broth simmering, cook the spicy pork:
Heat oil in a large skillet over medium-high heat.
Add the pork, breaking into small bits as it cooks, until no pink remains, about 5-6 minutes.
Add the sambal oelek, minced garlic, and minced ginger and cook, stirring constantly, for 1 more minute.
Taste and season with sea salt, to taste. Remove from heat and set aside.
While the pork is cooking, make the soft boiled eggs.
Bring water to boil in a small saucepan.
Carefully lower eggs into water and lower the temperature to low.
Cook the eggs for exactly 7 minutes.
Use a slotted spoon to remove eggs from water and place in a bowl filled with ice water.
Let the eggs cool completely, then carefully peel them.
During the last 2 to 3 minutes of the broth simmering, add the yaki soba noodles to the broth, carefully breaking them up with a spoon while you stir, until warmed through.
If you are using ramen noodles., cook the noodles (without the seasoning packet) in boiling water, per package instructions. Add the drained noodles to the broth right before serving.
Divide broth and noodles between bowls.
Carefully slice the soft boiled eggs in half and quickly place them in the broth so you don't lose any of the yolk!
Add spicy pork, green onions, and fresh cilantro.
Serve with lime wedges & extra sambal oelek, if desired. Enjoy!