Chicken Khao Soi

• 4 large dried guajillo chilies, stemmed & halved & seeded
• 2 shallots, peeled & halved
• 8 garlic cloves, peeled
• 2 inches ginger, peeled & sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder
• 2 tablespoons vegetable oil
• 2 (14 ounce) cans unsweetened coconut milk
• 2 cups chicken broth
• 1 1/2 lbs boneless skinless chicken thighs, halved lengthwise
• 1 1 lb ramen noodles or 1 lb rice noodles
• 3 -4 tablespoons fish sauce
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges (all optional for serving)

1. Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
2. Drain chiles, reserving soaking liquid. Puree chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
3. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
4. Meanwhile, cook noodles according to package directions.
5. Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

guajillo chilies, shallots, garlic, ginger, cilantro, ground coriander, ground turmeric, curry powder, vegetable oil, unsweetened coconut milk, chicken broth, chicken, ramen noodles, palm sugar, red onion

Taken from www.food.com/recipe/chicken-khao-soi-513974 (may not work)