Ingredients: For the Curry Broth: 2 tablespoons vegetable oil 2 tablespoons curry powder (preferably Khao Soi curry powder) 1 tablespoon red curry paste (or according to taste) 4 cups chicken or beef broth 1 can (400 ml) coconut milk 2 tablespoons soy sauce 2 teaspoons sugar (palm sugar or brown sugar) Salt to taste For the Noodles and Toppings: 300g egg noodles (fresh or dried) 1 pound chicken (thighs