This Blue Apron dish packed the punch in spice, absolutely loved it.  The spiciness actually made the kale taste good.

• 2 Boneless, Skinless Chicken Breasts
• 6 Ounces Fresh Wonton Noodles
• 1 Bunch Kale – Chopped
• 1 Lime (2 tsp minced rind/ quartered)
• 1 Thinly Sliced Yellow Onion
• 2 Tablespoons Yellow Curry Paste
• 1 1-Inch Piece Ginger – Minced & Peeled
• 1 Tablespoon Coconut Palm Sugar
• ¼ Cup Coconut Milk Powder

Summarized Directions:

1. Heat a medium pot of salted water to boiling on high.  In a bowl, combine the coconut milk powder and 1 ¾ cups of water; whisk until smooth. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.
2. In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added, add ¼ of the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil and wipe out the pan.
3. Cut chicken into cubes.  Salt pepper and garlic powder.  In a large nonstick pan, heat two tbsp. of olive oil.  Cook the chicken until brown on both sides and set aside in plate.
4. Add the onion and ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add curry paste.  Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
5. Add the kale to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the sugar and coconut milk powder mixture (whisking just before adding); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.
6. While the khao soi cooks, add the remaining noodles to the medium pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi. Garnish with the crispy noodles and remaining lime wedges.

Source: Blue Apron mailing – we tweaked some of this to make it easier