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Khao Soy


4 servings @ 2hrs


1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste
2 whole small shallots, peeled and split into quarters
4 whole cloves garlic
1 stalk lemongrass, bottom 4 inches only, roughly chopped
1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)
1 (1-inch) knob fresh turmeric, roughly chopped
2 thin slices ginger
1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
1 teaspoon whole coriander seed
6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
Kosher salt
1 1/2 tablespoons Thai shrimp paste
1 cup vegetable or canola oil
1 pound fresh Chinese-style egg noodles, divided
2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons palm sugar (see note above)
4 chicken legs, split into drumsticks and thighs
Fish sauce to taste
Sliced shallots, lime wedges, and pickled Chinese mustard root for serving



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