Khao Soi Gai (Chiang Mai Curry Noodles)

Ingredients

• bone-in skin-on chicken thighs4 (about 800 g)
• fresh egg noodles (Chinese-style)400 g
• full-fat coconut milk2 cans (800 ml total)
• khao soi curry paste (or red curry paste + extra turmeric and curry powder)1/2 cup
• ground turmeric1 tsp
• Madras curry powder1 tbsp
• chicken stock or water2 cups
• fish sauce3 tbsp
• palm sugar2 tbsp
• soy sauce1 tbsp
• neutral oil, for frying noodles2 cups
• pickled mustard greens, chopped1/2 cup
• shallot, finely diced2
• lime wedges2 limes
• cilantro, choppedsmall handful
• Thai chili oil (nam prik pao)to taste

Steps

1. 1

   Cook coconut cream until oil pools.

   Skim 1/2 cup of the thick coconut cream from the top of the cans into a heavy pot. Set over medium heat and cook, stirring, 4-5 minutes until the cream splits and oil pools at the edges.

2. 2

   Fry the curry paste and spices.

   Add the curry paste, turmeric, and curry powder. Fry in the cracked coconut oil for 3-4 minutes until very fragrant and a shade darker.

3. 3

   Cook chicken in coconut broth.

   Add the chicken thighs and turn to coat. Pour in the remaining coconut milk and stock, then bring to a gentle simmer. Cook uncovered 30 minutes until the chicken is tender and the broth has reduced to a velvety consistency.

4. 4

   Fry noodles until crisp.

   While the curry simmers, take 100 g of the noodles and shake off any starch. Heat the 2 cups oil to 180°C/350°F in a small saucepan and fry the noodles in two batches for 30-45 seconds until puffed, pale gold, and crisp. Drain on paper towels.

5. 5

   Season the broth.

   Season the broth with fish sauce, palm sugar, and soy. Taste — it should be salty, mildly sweet, with a slow turmeric warmth.

6. 6

   Cook the remaining noodles.

   Bring a separate pot of water to a boil and cook the remaining noodles 90 seconds until just tender. Drain.

7. 7

   Assemble bowls with noodles and chicken.

   Divide the soft noodles among 4 deep bowls. Place a chicken thigh on top of each and ladle over the hot curry. Crown with a tangle of crisp noodles.

8. 8

   Serve with condiments for customization.

   Serve with small bowls of pickled mustard greens, shallot, lime wedges, cilantro, and chili oil — each diner builds their own bowl.