Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup with Chicken)

seriouseats.com

Caroline Murphy

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), more or less to taste

1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note)

1 teaspoon whole coriander seed

6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only

Kosher salt

1 ½ tablespoons Thai shrimp paste

1 cup canola oil

1 pound fresh Chinese-style egg noodles, divided

2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)

1 cup homemade or store-bought low-sodium chicken stock

2 tablespoons palm sugar (see note)

4 chicken legs, split into drumsticks and thighs

Fish sauce, to taste

Sliced shallots, lime wedges, and pickled Chinese mustard greens (see note), for serving

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