List of Instruction

• 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. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
• 3

   

  For soup: 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.
• 4

   

  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.
• 5

   

  Meanwhile, cook noodles according to package directions. Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed.
• 6

   

  Divide soup and noodles among bowls and serve with toppings.