Real Deal Khao Soi Gai Northern Thai Coconut Curry Noodle Soup With Chicken Recipe

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), 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 1/2 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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