Northern Thai Coconut Curry Soup with Noodles (Cow Soy)

From a YouTube video Watch the original

Ingredients

• 1.5 pounds (700 grams) boneless, skinless chicken thighs
• Salt
• 50 grams red onion, minced
• 30 grams ginger, grated
• 25 grams garlic, grated
• 15 grams lemongrass, grated (substitute with extra ginger if unavailable)
• 1 lime, zested
• 5 grams salt
• 12 grams turmeric
• 10 grams curry powder
• 3 grams coriander
• 5 grams paprika
• 2 cans full-fat coconut milk
• 1 kilo (4 cups) flavorful chicken stock
• 30 grams fish sauce
• 25 grams brown sugar
• 20-25 grams sambal chili sauce
• Chinese-style fresh egg noodles (or substitute with fresh egg pasta, ramen noodles without flavor packet, or rice noodles)
• Frying oil (vegetable or coconut)
• Sliced raw red onion, fresh cilantro, lime wedges, and pickled mustard greens for garnish

Instructions

1. Sprinkle salt generously on both sides of the chicken thighs.
2. Combine minced red onion, grated ginger, grated garlic, grated lemongrass, lime zest, salt, turmeric, curry powder, coriander, and paprika to make the curry paste.
3. Heat coconut oil in a Dutch oven over medium-high heat and fry the curry paste for 60-90 seconds.
4. Add full-fat coconut milk and chicken stock to the pot and bring to a hard simmer.
5. Add chicken thighs and simmer for 15-20 minutes until fully cooked and tender.
6. Season the broth with fish sauce, brown sugar, and sambal chili sauce to taste.
7. Cook the fresh egg noodles in boiling salted water for 2-3 minutes until al dente.
8. Fry the noodles in hot frying oil until golden brown and crispy.
9. Serve the soup by ladling broth and chicken over cooked noodles and garnishing with sliced raw red onion, fresh cilantro, lime wedges, pickled mustard greens, and fried noodle nest.

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