Khao Soi

Ingredients · per serving

• 200 ml Chicken stock
• 1 medium Lime
• 100 g Egg noodles (medium)
• 1 tbsp Fish sauce
• 180 g Chicken thigh fillets
• 3 tbsp Sunflower oil
• 30 g Pickled mustard greens
• 250 ml Coconut milk
• 1 small Shallot
• to taste Fresh coriander
• 2 tbsp Thai red curry paste
• to taste Salt
• 1 tsp Light brown sugar
• ½ tsp Ground turmeric

Instructions

1. Slice the chicken thighs into bite-size strips. Bring a pot of water to the boil for the noodles.
2. Take a small handful of egg noodles (about 20g) and break into short pieces. Heat 3 tbsp sunflower oil in a small pan over medium-high heat. When hot, fry the broken noodles for 60 seconds until they puff and turn deep gold. Lift onto kitchen paper and salt. These are the crispy topping.
3. In a wide pan, heat 1 tbsp of the noodle-frying oil over medium heat. Add the red curry paste and turmeric. Stir 60 seconds until fragrant and the oil splits red.
4. Pour in half the coconut milk. Bubble 2 minutes — it should reduce slightly and the oil should rise. Add the chicken pieces, stir to coat, cook 4 minutes.
5. Add the remaining coconut milk, chicken stock, fish sauce, palm sugar (or brown sugar) and lime juice. Simmer 4-5 minutes until the chicken is just cooked through.
6. Meanwhile, cook the remaining egg noodles in the boiling water to packet time. Drain.
7. Divide noodles between bowls. Ladle the curry over the top with the chicken. Pile the crispy noodles on top, scatter with sliced shallots, coriander and pickled mustard greens (or pickled onion). Lime wedges on the side — squeeze in just before eating.

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