Khao Soi (Thai Coconut Noodle Soup)

Cook egg noodles according to package directions. If using rice noodles, place them in a large baking dish, pour boiling water over the noodles, and let them sit, stirring occasionally, until they are al dente.

. In a large pot, heat oil over medium heat. Add shallot, garlic, and lemongrass. Saute until fragrant and golden, about 3-4 minutes.  Add red curry paste,  turmeric, yellow curry powder and cardamom. Sauté for 1 minute. Add the coconut milk, chicken broth, and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering, add the fish sauce, sugar, soy sauce, and chili garlic paste.

Add the chicken breasts (or prawns) and any quick-cooking veggies, and gently simmer covered, until cooked through. Chicken will take roughly 10-12 minutes, and prawns will take 3-4 minutes.  If adding whole chicken breasts, shred and return to the soup, simmer two minutes.  See notes for Crispy Tofu.

Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acidic, and spicy. You want the broth to have flavor and depth to hold up to the noodles. Fish sauce really helps here. Heat up the broth so it is nice and hot.

Divide cooked noodles into the bowls and ladle the hot, flavorful soup over top- this way it is a bit easier to handle.

the bowls with pickled mustard greens (chopped up small), crispy noodles, fresh herbs ( basil and cilantro) and lime wedges.