For the khao soi paste:
2 Thai bird’s eye chilies
2 medium shallots
6 cloves garlic
1-inch piece ginger (peeled and sliced)
1/4 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 (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)
For the 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)
thinly sliced shallots
pickled mustard stems/greens
Thai chili paste (Nam Prik Pao)
Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
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.
Meanwhile, cook the noodles according to package instructions.
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.