Combine all the khao soi curry paste ingredients into a food processor or high powered blender. Blend, adding tablespoons of water at a time, until a paste is formed. Make sure to add water just until the paste has formed because you don’t want it soupy. It’s ok if it’s still a little chunky.

Put the paste in a freezer safe container of choice, and freeze for up to 4 months.

Once ready to cook, turn your instant pot to Saute mode, and add a few tablespoons of cooking oil of choice, and the khao soi paste to your instant pot.

Stir-fry until fragrant, and it starts to thicken and darken a little, usually takes a few minutes or so.

Turn off the saute mode.

Add the chicken, coconut milk and chicken broth to the instant pot.

Cook on high pressure for 10 minutes, or 15 minutes if the chicken is frozen.

While the chicken is cooking, make noodles of choice.

Once the the chicken is cooked, either do quick release or allow it to natural release.

Shred the chicken with two forks either in the instant pot or on a cutting board, whatever is easiest for you, and then add chicken back to the instant pot if you took it out.

Add fish sauce and sugar to taste.

Divide soup and noodles among bowls, and serve with toppings.

Heat oil in heavy pot over medium heat. Add khao soi paste.

Cook stirring constantly for a few minutes until darkened. Really make sure you cook it for a few minutes, or you won’t get as much flavor.

Add coconut milk and broth. Bring to a boil.

Add chicken and reduce heat and simmer until chicken is fork-tender, 20-25 minutes.

Cook noodles according to package directions.

Transfer chicken to a cutting board, shred it and add it back to the pot.

Add chicken, and the fish sauce and sugar to taste to the soup.

Divide soup and noodles among bowls, and serve with toppings.