Khao Soi Gai (Northern Thai Coconut-Curry Noodles with Chicken)

cooking.nytimes.com

BethB77

subheading: FOR THE CURRY PASTE:

3 dried red Thai chiles (or chiles de árbol)

2 fresh or dried makrut lime leaves (optional)

15 cilantro stems with leaves (about ¼ bunch)

2 large shallots or 1 medium yellow onion, roughly chopped

2 (1 ½- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)

1 (4-inch) piece lemongrass, from the base of the stalk, sliced

1 (3-inch) piece fresh ginger, peeled and roughly chopped

4 large garlic cloves, peeled and smashed

1 teaspoon curry powder

1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)

½ teaspoon grated lime zest (preferably from a fresh makrut lime)

subheading: FOR THE NOODLES:

3 cups neutral oil

1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests

Kosher salt

subheading: FOR THE CHICKEN AND BROTH:

2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)

2 cups chicken broth (preferably low-sodium)

Kosher salt

8 chicken leg drumsticks (about 2 pounds)

2 to 4 tablespoons fish sauce

2 to 4 tablespoons palm sugar or brown sugar

subheading: FOR SERVING:

½ cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving

1 shallot, peeled and thinly sliced, for serving

Chile paste or chile oil, for serving

Lime wedges, for serving

Directions at cooking.nytimes.com

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