Stir ingredients to combine into a paste

Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.

Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe above) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot.

Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender.

Once tender and breaking apart easily, remove chicken from broth. Add fish sauce, brown sugar, and sambal to soup and stir to combine.

Cut chicken into bite sized pieces and return them to the broth.

Taste for seasoning and adjust if needed with fish sauce and/or chili sauce.

For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle.

For the crunchy fried noodle topping, add about 1"/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color.

Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package.