Chicken Khao Soi

Ingredients

• 0.3 cup cilantro leaves chopped
• 1 teaspoon curry powder 
• 1 pound egg noodles chinese
• 3 tablespoons fish sauce () (such as nam pla or nuoc nam)
• 1  ginger peeled sliced
• 8  garlic clove 
• 1 tablespoon ground coriander 
• 1 tablespoon turmeric 
• 4 large guajillo chiles* dried stemmed halved seeded
• 8 servings kosher salt 
• 1 tablespoon brown sugar light packed ()
• 2 cups chicken broth low-sodium
• 1 sprigs bean sprouts crispy red sliced (for serving)
• 1.5 pounds chicken thighs boneless skinless halved lengthwise
• 28 ounce coconut milk unsweetened canned
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• pot

Directions

1. Place chiles in a smallheatproof 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, cilantrostems, coriander, turmeric, curry powder,and 2 tablespoons soaking liquid in a food processor,adding more soaking liquid by tablespoonfuls,if needed, until smooth.
3. Heat oil in a large heavy pot overmedium heat.
4. Add khao soi paste; cook,stirring constantly, until slightly darkened,4-6 minutes.
5. Add coconut milk and broth.Bring to a boil; add chicken. Reduce heat andsimmer until chicken is fork-tender, 20-25minutes.
6. Transfer chicken to a plate.
7. Let coolslightly; shred meat.
8. Meanwhile, cook noodles according topackage directions.
9. Add chicken, 3 tablespoons fish sauce, andsugar to soup. Season with salt or more fishsauce, if needed. Divide soup and noodlesamong bowls and serve with toppings.