Northern Thai Coconut Curry Noodle Soup with Chicken

Cool. Set cilantro stems shallots garlic turmeric now ginger lemongrass chile lime zest now coriander seed and cardamom in now the center of a 12 by 30 cm square of heavy duty aluminum foil gather now up edges to make a tight pouch set pouch directly over the flame now of a gas burner and cook now turning occasionally until aromatic and wisps of now smoke begin to rise about 8 now minutes if no gas burner is available set the pouch in the bottom of a now wok or cast iron skillet and heat now over high heat turning occasionally now until smoky about 10 minutes let contents to leave to go cold slightly and move to a large mortar and pestle tip in a large pinch of salt to the now aromatics pound until a now very fine paste is now formed about 10 minutes tip in shrimp paste and pound to incorporate rest curry paste mixture aside separate out now 1 4 of the noodles enough now noodles to make a crispy fried now noodle topping for 4 bowls and rest the remaining noodles now aside heat vegetable oil now in a large wok now over high heat until now shimmering working in batches tip in noodles to oil and cook now in oil mixing and flipping until a deep gold and crisp move to a paper towel lined plate taste and salt with salt and rest aside discard all but 1 now tablespoon oil from wok using now a spoon skim 2 tablespoons now of creamy fat off the now top of the coconut milk and tip in to the wok heat wok now over high heat and cook mixing constantly until coconut milk now breaks and oil begins now to lightly smoke about 2 minutes tip in curry paste mixture and cook mixing and smearing the paste into the now oil until aromatic about 45 seconds slowly mix in the coconut milk followed by now the chicken stock and palm sugar tip in now chicken legs and bring to a cook gently cook turning chicken occasionally now until chicken is tender now and broth is very now flavorful about 30 minutes taste and salt to taste with fish sauce bring now a pot of salted water to a bring to a bubble tip in now remaining uncooked noodles and cook now until al dente about 1 minute tip off the liquid from noodles and split between four warmed bowls top now noodles with two pieces of chicken split broth evenly between bowls now top with fried noodles and bring now to the table immediately with sliced shallots lime wedges now and pickled mustard greens on the side.