Cooking Instructions
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Step 1
Place Dried Chili Pepper (4) in a small heatproof bowl, add boiling water to cover and soak until softened, about 25-30 minutes. Drain chiles, reserving soaking liquid.
Step 2
Add chiles, Shallot (1), Garlic (4 clove), Fresh Ginger (2 inch), Fresh Cilantro (1/4 cup), Ground Coriander (1 tablespoon), Ground Turmeric (1 tablespoon), Curry Powder (1 teaspoon), and 3-4 tablespoons soaking liquid in a food processor.
Step 3
Heat the Vegetable Oil (2 tablespoon) in a Dutch oven or large heavy-bottom pot over medium-high heat. Add the paste and cook while stirring often for 5-6 minutes or until darkened.
Step 4
Add the Low-Sodium Chicken Broth (2 cup) and Unsweetened Coconut Milk (2 can), bring to a boil. Add the Boneless, Skinless Chicken Thigh (1.5 pound), reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes.
Step 5
In the meantime, cook Chinese Noodles (8 ounce) according to package directions.
Step 6
Add the noodles to the soup along with the Palm Sugar (1 tablespoon) and Fish Sauce (3 tablespoon). Season with Kosher Salt (to taste). Simmer for 5 minutes to allow the flavors to blend.
Step 7
Divide into bowls and top with garnishes as desired.
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