Chicken Khao Soi (THAI COCONUT CURRY NOODLE SOUP) #1

This is one of a couple Khao Soi recipes I have.  This recipe is from Bon Appetit.
The second is from Damn Delicious.  Both are equally delicious.

INGREDIENTS

1. Khao soi paste:
   • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
   • 2 medium shallots, halved
   • 8 garlic cloves
   • 1 2" piece ginger, peeled, sliced
   • 1/4 cup chopped cilantro stems
   • 1 tablespoon ground coriander
   • 1 tablespoon ground turmeric
   • 1 teaspoon curry powder
2. Soup:
   • 2 tablespoons vegetable oil
   • 2 14-ounce cans unsweetened coconut milk
   • 2 cups low-sodium chicken broth
   • 1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
   • 1 pound Chinese egg noodles
   • 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
   • 1 tablespoon (packed) palm sugar or light brown sugar
   • Kosher salt
   • Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

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PREPARATION

1. For khao soi paste:
   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.
2. For soup:
   1. 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.
   2. Meanwhile, cook noodles according to package directions.
   3. Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

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