Khao Soi

Why it works

Khao soi uses a red-curry-style paste with added turmeric and a Burmese-influenced spice mix of coriander seed, black cardamom and curry powder. Bone-in chicken legs give the broth body. The crispy noodle nest on top is not a garnish, it is half the texture of the dish.

Method

1. Spoon the thick cream from one can of coconut milk into a pot and reduce until the oil separates. Fry the curry paste, curry powder, turmeric and coriander in it for 3 minutes.
2. Add chicken and turn to coat. Add the remaining coconut milk, stock, fish sauce, palm sugar and dark soy.
3. Simmer, partly covered, for 35 minutes until the chicken is tender. Skim if you like, but some oil on top is correct.
4. Fry a quarter of the noodles in 350°F (175°C) oil in small nests until golden and crisp. Drain.
5. Boil the remaining noodles for 1 to 2 minutes, drain and divide among bowls.
6. Ladle curry and a chicken leg over each bowl. Top with crispy noodles. Serve with pickled mustard greens, raw shallots, lime wedges and chili oil at the table.

Notes and substitutions

• The broth should be thinner than a green curry. Add stock if it is coating the spoon heavily.
• Chiang Mai shops fry the noodles once and let them sit. They stay crisp for hours.