Khao Soi Paste:

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2 Thai bird's eye chilies

2 medium green onion

6 cloves garlic

Inch piece ginger (peeled and sliced)

¼ cup cilantro (stems and leaves, rinsed)

Zest of 1 lime

2 teaspoons ground turmeric

2 teaspoons ground coriander

1 teaspoon curry powder

2 tablespoons shrimp paste (sub fish sauce)

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Soup:

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs (sliced)

2 tablespoons Thai red curry paste

4 cups low sodium chicken stock

2 teaspoons brown sugar

14 ounces unsweetened coconut milk

3 tablespoons fish sauce (or to taste)

1 pound fresh Chinese egg noodles (thick wonton noodles work well)

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Garnish:

Thinly sliced green onion

Lime wedges

Pickled mustard stems/greens

Crispy noodles

Chopped cilantro

Thai chili paste (Nam Prik Pao)

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1. Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

2. Add 2 tablespoons vegetable oil and stir-fry the chicken over medium high heat until browned. Remove from the pot and set aside. Reduce heat to medium and add the paste into the pot. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, chicken stock, and brown sugar, and bring to a boil.

3. Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

4. Meanwhile, cook the noodles according to package instructions.

5. To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.