Pei Wei Asian Diner Khao Soi (Northern Thai Curry Soup) - cooking recipe

Ingredients

2 tablespoons vegetable oil
3 garlic cloves, minced
2 tablespoons fresh lemongrass, minced
1 (1 inch) turmeric, peeled & minced
1/4 teaspoon salt
1 tablespoon red curry paste
1 tablespoon massuman curry paste
1 tablespoon palm sugar, grated
1/2 cup chicken stock
3 cups coconut milk
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 bunch Thai basil
5 kaffir lime leaves, bruised with knife
1 lb chicken breast, boneless, skinless & sliced thin
1/2 lb shrimp, peeled and deveined
1/2 lb Chinese egg noodles, wide & cooked
2 fresno chilies, cut into rings
1 bunch fresh cilantro

Preparation

In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste.
Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes.
Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve.
Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro.