Published: by Absolutely Recipes, in the Birds recipes category.

Thai Coconut Curry Noodle Soup With Chicken (Khao Soi Gai) 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 TSP makrut lime zest, or 2 whole makrut lime leaves
1 TSP whole coriander seed
6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
Kosher salt
1 1/2 TBSPs Thai shrimp paste
1 cup vegetable or 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 TBSPs palm sugar
4 chicken legs, split into drumsticks and thighs
Fish sauce, to taste
Sliced shallots, lime wedges, and pickled Chinese mustard greens, for serving

Recipe 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.

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