Serves 6

3 teaspoons ground cumin
6 teaspoons ground coriander
2 teaspoons ground turmeric
2 ounces Madras curry powder
1 cup vegetable oil
10 shallots, minced
2 tablespoons garlic
3 tablespoons minced ginger
2 lemongrass, lightly bruised with a cleaver
7 cups coconut milk
6 cups chicken stock
1/2 cup sambal oelek (chili sauce)
Kosher salt to taste
3 pounds chow mein egg noodles, cooked
1 pound bean sprouts
50 cooked and peeled large shrimp
2 pounds cooked and shredded chicken meat
2 cups mint, cilantro, and Thai basil, hand-torn
6 hard-boiled eggs, peeled and quartered
3 limes, cut into wedges


Lightly toast the ground spices in a small pan over low heat until fragrant.

In a pot over high heat, and add oil, shallots, garlic, ginger, and lemongrass. Add the spices, and stir-fry until the oil is absorbed. Lower the heat, and add the coconut milk, chicken stock, and chili sauce. Stir until everything is incorporated. Bring the sauce to a boil, and season with salt. Simmer for 25 minutes, stirring the bottom of the pot every 5 minutes so you don’t burn the spices.

In a pot of boiling water, blanch the noodles and sprouts. Portion the noodles and sprouts into six serving bowls. Add the shrimp and chicken to the noodles, and pour the hot curry sauce over them. Finally, garnish each bowl with herbs, eggs, and lime.