Khao Soi

Ingredients

• •Egg noodles
• •Chicken thighs
• •Red curry paste
• •Coconut milk
• •Turmeric
• •Shallots
• •Pickled mustard greens
• •Lime
• •Vegetable oil

Steps

1. 1Fry a portion of fresh egg noodles in hot oil in small batches until they puff and turn crisp and golden, then drain them on paper towels and set aside for topping.
2. 2Fry red curry paste with a little turmeric in oil over medium heat for a few minutes, until it turns deeply fragrant and slightly darker in color.
3. 3Stir in coconut milk gradually, letting the paste dissolve smoothly into it, then bring the mixture to a gentle simmer.
4. 4Add chicken thighs to the simmering broth and cook for fifteen to twenty minutes, until the chicken is tender and the broth has thickened slightly.
5. 5Season the broth with fish sauce, a little sugar, and a splash more coconut milk for richness.
6. 6Cook a fresh batch of egg noodles in boiling water until tender, then divide them among serving bowls.
7. 7Ladle the hot chicken curry broth generously over the noodles.
8. 8Top each bowl with the crispy fried noodles, sliced shallots, pickled mustard greens, and a wedge of lime.