Roughly chop shallots, garlic, and lemongrass and cook in the same dutch oven, over medium-high heat, with a drizzle of oil, for 5 minutes. Remove from heat.

Turn heat back down to medium and add coriander seeds and black cardamom. Toast for 2-3 minutes until fragrant and add to a spice grinder.

Add the dried peppers to your spice grinder and pulse into a fine powder. Add to a blender or food processor with the reserved ginger, turmeric, shallots, garlic, and lemongrass.

Blend on high speed until a smooth red/orange puree forms. Add 2-6 tablespoons of water if the paste is too thick.

Add your red curry paste to the warm dutch oven and cook over medium heat for 3-4 minutes. Then, add the coconut milk gradually and whisk to combine.

Add the chicken stock, soy sauce, oyster sauce, and cilantro. If you’re adding chicken, add drums or chicken thighs now.

Cook for 15-20 minutes to reduce slightly and develop flavor. Add the juice of 1 lime, brown sugar, and kosher salt and stir. Keep warm.

In a separate stock pot, boil 3-4 quarts of water. Cook all of your noodles for 4-5 minutes until al dente and drain.

Divide noodles in half. Then divide one half amongst 4 serving bowls.

In the same stock pot, wiped clean of water, add vegetable oil and heat over medium-high. Once oil is 325°F, fry the remaining cooked noodles for 3-4 minutes until golden brown.

Remove noodles from oil with a strainer and transfer to a paper towel-lined baking sheet. Sprinkle with a touch of salt.

Taste your soup and adjust flavor. It may need salt or more lime juice. Pour soup in each bowl of noodles and garnish with a slice of lime, fresh cilantro, and fried egg noodles.