Khao Soi

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and curry powder, stirring constantly for about 1-2 minutes until fragrant.
2. Add the chicken thighs to the pot and cook for about 3-4 minutes on each side until they start to brown.
3. Pour in the coconut milk and chicken stock. Stir in the fish sauce and palm sugar. Bring the mixture to a simmer and cook for 25-30 minutes until the chicken is cooked through.
4. While the chicken is cooking, bring a separate pot of water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
5. Once the chicken is done, remove it from the pot. Allow it to cool slightly, then shred the meat off the bones and return it to the pot.
6. Add lime juice to the soup and stir to combine. Adjust seasoning with additional fish sauce or sugar to taste if necessary.
7. To serve, divide the cooked egg noodles into bowls. Ladle the curry soup over the noodles. Top with crispy fried noodles, sliced shallots, pickled mustard greens, and cilantro leaves.
8. Serve with lime wedges on the side for extra tang.