Prepare the Chicken:

• In a large pot, add enough water to cover the chicken thighs. Bring it to a boil, then reduce the heat to simmer for 20-25 minutes until the chicken is fully cooked.
• Once cooked, remove the chicken from the pot and set aside to cool slightly. Shred the chicken using two forks. Reserve the cooking broth (this will be used in the curry broth).

Make the Curry Broth:

• In a separate large pot, heat the vegetable oil over medium heat. Add the red curry paste, yellow curry powder, and turmeric. Cook for about 2-3 minutes until the spices release their aroma and become fragrant.
• Pour in the coconut milk, chicken broth (or water), fish sauce, soy sauce, sugar, and salt. Stir well to combine and bring to a simmer. Let the broth cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning with lime juice, fish sauce, or sugar as needed.

Cook the Noodles:

• While the broth is simmering, cook the egg noodles according to the package instructions. Once cooked, drain and set aside.
• In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the remaining egg noodles in a single layer and fry them for about 3-4 minutes until they turn golden brown and crispy. Remove from heat and set aside.

Assemble the Khao Soi:

• To serve, divide the boiled egg noodles between four bowls. Top with the shredded chicken, then ladle the hot curry broth over the noodles, covering the chicken and noodles with the creamy soup.
• Garnish with a handful of crispy fried noodles, pickled mustard greens, chopped cilantro, chopped shallots, and a wedge of lime. If you like more spice, drizzle some red chili oil or top with fresh sliced chilies.

Serve and Enjoy:

• Serve the Khao Soi hot, ensuring each bowl gets a balanced amount of crispy noodles, soft noodles, and a flavorful, creamy broth.
• Encourage diners to squeeze the lime wedges over the soup for added tanginess and freshness.