Instant Pot Khao Soi

Curry Paste:

• 4 dried New Mexico or guajillo chiles, stemmed and seeded
• 8 cloves garlic
• 2 shallots, peeled and halved
• 2 inches fresh ginger
• 1/4 cup chopped lemongrass
• 1 tbsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp curry powder

Soup:

• 2 tbsps olive oil
• 2 cans (14oz) unsweetened coconut milk, well-shaken
• 3 cups chicken broth
• 2 tsps kosher salt
• 1 1/2 lbs boneless, skinless chicken thighs
• 1 lb Chinese egg noodles, rice noodles, or ramen noodles
• 3 tbsps fish sauce
• 2 tbsps light brown sugar

Preparing the curry paste:

1. Place chiles in a heat-proof bowl and add enough boiling water to cover, about 3 cups. Cover with plastic wrap and set aside, allowing to soak until soft, about 20-30 minutes.
2. Drain chiles, reserve liquid.
3. Process chiles, garlic, shallots, ginger, lemongrass, turmeric, coriander, cardamom, curry, and 1/4 cup of the soaking liquid in a food processor until smooth, adding more liquid a tbsp at a time if needed.

Preparing the soup:

1. Set Instant Pot to Sauté for 10 minutes. Add oil, heat 1 minute.
2. Add curry psate to hot oil, stirring constantly, until paste has darkened slightly, 5-6 minutes.
3. Stir in coconut milk, broth, and salt, bring to a boil. Add chicken.
4. Place lid on Instant Pot, set vent to Seal.
5. Pressure Cook on high for 10 minutes.
6. Release pressure.
7. Once pressure is released, carefully uncover and transfer chicken to a plate to cool.
8. When cool enough to handle, cut in to 1in cubes.
9. Prepare noodles according to package directions.
10. Stir fish sauce, brown sugar, and chicken in to soup.
11. Divide noodles and soup among serving bowls.
12. Serve with desired toppings.