Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until smooth. Add 1-2 more tablespoons water if needed to help mixture form a smooth paste.
Heat oil in a large pot over medium heat. Add paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes.
Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 7 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.
Meanwhile, cook spicy pork: Heat oil in a large skillet over medium-high heat. Add pork and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6-7minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.
During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
Divide broth between bowls. Add ramen noodles, spicy pork, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.
*make sure to use canned coconut milk and not the carton type… they are different.