Chicken khao soi
Soak 4 dried guajillo chilies in boiling water for 25-30 min. Drain chilies, reserving soaking liquid. In a food processor, blend chilies, 2 T soaking liquid, 8 garlic cloves, 2" peeled & sliced ginger root, 2 medium shallots, 1/4 cup cilantro stems, 1 T turmeric, 1 T coriander, & 1 t curry powder. Add more soaking liquid as needed to form paste.
Cook paste in large pot over medium heat under starts to brown. Add 2 cans coconut milk & 2 cups chicken broth to pot & bring to a boil. Add 1.5 lbs boneless skinless chicken thighs to pot and reduce heat to low. Simmer 25-30 minutes until chicken is cooked through. Remove chicken and let cook slightly, then shred.
Cook 1 lb Chinese egg noodles according to package. Add shredded checking back to pot along with 1 T brown sugar & 3 T fish sauce. Season with salt to taste.
Divide noodles and soup among bowls. Garnish with cilantro leaves, lime slices, red onion, bean sprouts, & crispy shallots.