JT's Chicken Khao Soi aka; Thai Coconut Curry Noodle Soup Recipe

Name: JT's Chicken Khao Soi aka; Thai Coconut Curry Noodle Soup Recipe
Ingredients: 4 cups (960 milliliters) coconut milk; 2 tablespoons (30 milliliters) yellow curry paste; 2 tablespoons (30 milliliters) Massaman curry paste; 2 makrut Thai lime leaves, fine chiffonade; 2 pounds cooked chicken leg quarters, from Thai Chicken Stock, recipe follows; 1 tablespoon (15 milliliters) fish sauce; 2 teaspoons sugar; 1 tablespoon (15 milliliters) tamarind paste; 1 cup Thai Chicken Stock, recipe follows; 8 ounces (240 grams) fresh flat egg noodles, boiled for about 30 seconds, rinsed, and drained; 1 handful fresh flat egg noodles, fried crispy, for garnish; 1/2 cup (90 grams) Chinese pickled mustard greens, drained and sliced thin; 1/2 cup (90 grams) shallots, peeled and cut in small dice; 2 scallions, bias sliced; Cilantro leaves, for garnish; *THAI CHICKEN STOCK*; 2 pounds chicken leg quarters (4 pieces); 8 cups water; 3/4 cup thinly sliced galangal; 2 stalks lemongrass, lower thick portion only, pounded; 2 to 4 makrut lime leaves; 1 whole garlic bulb, halved; 1 large shallot, sliced; 2 to 4 Thai chiles, pounded

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I've had this one saved for some time and have meant to make it and then forgot. Glad I found it again. Source: Chef Jet Tila

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Wooden spoon
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Stove

Ingredients

4 cups (960 milliliters) coconut milk
2 tablespoons (30 milliliters) yellow curry paste
2 tablespoons (30 milliliters) Massaman curry paste
2 makrut Thai lime leaves, fine chiffonade
2 pounds cooked chicken leg quarters, from Thai Chicken Stock, recipe follows
1 tablespoon (15 milliliters) fish sauce
2 teaspoons sugar
1 tablespoon (15 milliliters) tamarind paste
1 cup Thai Chicken Stock, recipe follows
8 ounces (240 grams) fresh flat egg noodles, boiled for about 30 seconds, rinsed, and drained
1 handful fresh flat egg noodles, fried crispy, for garnish
1/2 cup (90 grams) Chinese pickled mustard greens, drained and sliced thin
1/2 cup (90 grams) shallots, peeled and cut in small dice
2 scallions, bias sliced
Cilantro leaves, for garnish
*THAI CHICKEN STOCK*
2 pounds chicken leg quarters (4 pieces)
8 cups water
3/4 cup thinly sliced galangal
2 stalks lemongrass, lower thick portion only, pounded
2 to 4 makrut lime leaves
1 whole garlic bulb, halved
1 large shallot, sliced
2 to 4 Thai chiles, pounded