Khao Soi Kai | Chicken Noodle Coconut Curry

Ingredients 
paste
thick egg noodles
slim egg noodles for frying
4 chicken drumsticks
4 cups coconut milk
oil
sides (chopped shallots, chopped cilantro, lime, fried egg noodles, fried crushed hot chili, chopped pickled mustard green)

Paste recipe
10 dried chilies
10 cloves garlic
10 small shallots
1/2 tablespoon kaffir lime zest
5 fingerroots
1 tablespoon turmeric
2 tablespoons lemongrass
2 tablespoons palm sugar
2 tablespoons shrimp paste
1 tablespoon curry powder
1 teaspoon masala
* blend all ingredients together very well
** you can make it in advance
*** if you don't want to make the paste, use 50g of red curry paste, 50g of yellow curry paste, and 1 tsp masala instead

Deep-fried egg noodles
in a saucepan, add oil with medium-heat, when it's hot, add slim egg noodles in oil (do a small amount at a time), cook until it's golden and set aside

Fried crushed chili
in a frying pan, add 2 tbsp oil and 2 tbsp crushed chili and cook with low-medium heat until the color change with the strong smell but not burn and set aside

Curry soup
1. in a pot, add 1 tbsp oil and all paste in medium-heat, stir constantly, cook for 5 minutes
2. add coconut milk and cook until bubble
3. add chicken and cook with high-heat until bubble, then reduce the heat to medium-low and simmer for 1 hour (add more sugar or salt if want)
4. in a new pot, add water and bring to a boil
5. cook thick egg noodles one serve at a time, (1st, rinse the noodles in cold water to clean extra flour, 2nd, add the noodles into the boiled water and cook for 30-45 second, 3rd, rinse the noodles in cold water again to firm them) then put in a bowl
6. add one drumstick, soup, and the sides, then ready to eat