Khao Soi

This yellow curry rice noodle soup, an iconic Northern Thai staple, comes in a variety of varieties and can be found practically anyplace in Chiang Mai, from roadside eateries to fine-dining establishments. Northern Thai khao soi soup has roots in Myanmar and Laos and has a spicy, coconut flavor akin to massaman curry. Both boiling and deep-fried egg noodles are soaked in curry soup and topped with green onions, pickled cabbage, minced pork, or chicken leg in a single dish. On the side, condiments like as oil-fried chili paste, coriander, and lime are commonly served. With hundreds of variants distributed over Thailand, the discussion for the greatest Khao Soi in the country, particularly in Chiang Mai, is raging.

Ingredients:

• 1 small bunch cilantro stems, leaves and thin stems reserved for another use,2 whole small shallots, peeled and sliced into quarters,4 whole cloves garlic,1 (1-inch) knob fresh turmeric, roughly chopped,2 thin slices fresh ginger,1 stalk lemongrass, bottom 4 inches only, roughly chopped,1 whole dried Thai bird chile (or 1 whole chile de arbol), 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves,1 teaspoon whole coriander seed, 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only Kosher salt,1 1/2 tablespoons Thai shrimp paste, 2 cup canola oil,1 pound fresh Chinese-style egg noodles, divided 2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk ,1 cup homemade or store-bought low-sodium chicken stock,1 tablespoons palm sugar,4 chicken legs, split into drumsticks and thighs,fish sauce,sliced shallots, lime wedges, and pickled Chinese mustard greens.

Instructions:

• Place cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy-duty aluminum foil. Gather up edges to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.
• Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.
  Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.
• Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.
• Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.
• Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.