Northern Thai Coconut Chicken Khao Soi Noodles (4 Servings)

Stem and soak dried chilies in hot water for 10 minutes and drain. Toast coriander and black cardamom seeds over low heat for 2 minutes. Cool, then grind with ginger, turmeric, paste shallots, soaked chilies and salt into a fine paste.

In a pot heat 120 ml coconut milk over medium heat; add the curry paste and stir while cooking for 3–5 minutes until fragrant.

Add remaining coconut milk 240 ml, water 720 ml, soy sauce 45 ml, dark soy 15 ml, palm sugar 15 g and 8 chicken drumsticks. Gently simmer 40–50 minutes, until a thermometer reads at least 74°C at the thickest chicken part. If desired add 10 ml fish sauce.

While chicken simmers, heat 300 ml oil in a deep pan to around 170°C. Fry small batches of the 80 g fresh egg noodles with surface moisture removed for 1–2 minutes until crisp, then drain. Never add water to hot oil.

Bring plenty of water to a boil in a separate pot; cook remaining 260 g fresh egg noodles according to the package, typically 2–4 minutes, then drain.

Cut the lime into wedges and prepare 40 g raw shallots, 80 g chopped pickled mustard greens and, optionally, 10 g cilantro.

Divide the boiled noodles among 4 bowls with 2 drumsticks each. Ladle over the hot curry soup and finish with fried noodles and garnishes; serve immediately.