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sarayu_innsaei
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In a large pot on medium heat with oil add the onion, carrots, ginger, and garlic. Cook until the onions are soft.
Add the onion mixture to a blender with the coconut milk and Mirin. Blend until smooth.
In the same pot, brown up the bone-in skin on chicken.
Add the blended mixture and the chicken broth to the pot. Season with pepper, chicken bouillon, and chili powder.
Bring to a boil, turn the heat down to low, and cook covered for 45 minutes.
At the 20 minute mark, add the sliced carrots.
Remove the chicken, shred it, and add it back to the soup.
Add cooked rice noodles to a bowl, top with the hot soup, and add the aromatics (Thai Basil, green onion, cilantro).
Finish with crushed peanuts, crispy chicken skins, and a squeeze of fresh lime juice.