Khao Soi

steps

1.  Make the curry paste: Place dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, about 20 minutes. Drain chiles, reserving soaking liquid.
2. In a food processor, pulse together chiles, garlic, Kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, cumin seeds, and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. Should make about 1 1⁄4 cups.
3. Make the soup: In a large heavy pot, heat 1 cup of coconut milk over medium-high heat. When coconut milk begins to simmer, add curry paste and cook, stirring constantly, until liquid has thickened and reduced, 5 minutes. Add 2 cups water and remaining 2 cups of coconut milk and bring to a boil. Add chicken, reduce heat to medium-low, and simmer until chicken is cooked through and tender, 40 to 45 minutes.
4. Meanwhile, in a medium sauce pan, heat oil over medium-high heat. Working in two batches, fry noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.
5. Cook thick egg noodles according to package directions until al dente. Rinse under cold water and set aside.
6. Stir palm sugar into soup. Taste and adjust seasoning with salt. Divide soup, egg noodles, and fried noodles among 4 bowls and serve with cilantro, pickled mustard greens, shallots, chile oil, and lime wedges.