Chicken Khao Soi - cooking recipe

Ingredients

4 large dried guajillo chilies, stemmed & halved & seeded
2 shallots, peeled & halved
8 garlic cloves, peeled
2 inches ginger, peeled & sliced
1/4 cup cilantro, chopped
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
2 tablespoons vegetable oil
2 (14 ounce) cans unsweetened coconut milk
2 cups chicken broth
1 1/2 lbs boneless skinless chicken thighs, halved lengthwise
1 1 lb ramen noodles or 1 lb rice noodles
3 -4 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges (all optional for serving)

Preparation

Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Puree chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
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.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.