Khao Soi Gai (Northern Thai Coconut Curry Noodles)

Ingredients

• shallots, thinly sliced3
• garlic cloves, minced4
• fresh ginger, grated1 tbsp
• red curry paste3 tbsp
• ground turmeric1 tsp
• coconut milk (full-fat), divided400 ml
• chicken thighs, bone-in, skinless600g
• chicken stock500 ml
• fish sauce2 tbsp
• palm sugar1 tbsp
• egg noodles (fresh or dried)300g
• vegetable oil for frying1 cup
• limes, cut into wedges2
• red onion, thinly sliced (for garnish)1 small
• fresh cilantro leaves1/2 cup

Directions

1. 1

   In a large pot, heat 2 tbsp of the coconut milk over medium heat until it starts to sizzle. Add the shallots, garlic, and ginger; sauté for 2-3 minutes until fragrant.

2. 2

   Stir in the red curry paste and turmeric, cooking for another minute, then add the chicken thighs and toss to coat in the paste.

3. 3

   Pour in the remaining coconut milk and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until the chicken is tender and cooked through.

4. 4

   Remove the chicken from the pot, let it cool slightly, then shred the meat, discarding bones. Set aside.

5. 5

   Season the broth with fish sauce and palm sugar, stirring to dissolve. Taste and adjust; it should be savory, slightly sweet, and rich.

6. 6

   While the broth simmers, cook the noodles according to package instructions (if fresh, just blanch in boiling water for 1-2 minutes). Drain and divide among bowls.

7. 7

   For the crispy topping: heat oil in a small pan over medium-high, and fry a handful of raw noodles (or use some of the cooked noodles) until golden and crunchy. Drain on paper towels.

8. 8

   To serve, place shredded chicken over the noodles, ladle in the hot broth, and top with crispy noodles, red onion, cilantro, and a squeeze of lime. Serve immediately.