Khao soi

Ingredients

For the paste

• 1 tbsp chopped coriander root
• 1 tbsp chopped ginger
• 2 tbsp chopped red shallot
• 1 tbsp chopped fresh turmeric
• A pinch of ground cardamom (half a pod)
• 2 tbsp medium dried chilli paste
• 1/2 tsp fine sea salt

For the bowl

• 80 g chicken breast
• 150 ml coconut milk
• 1 tbsp vegetable oil
• 1/2 tsp fish sauce
• 1/2 tsp soy sauce
• 1 tsp palm sugar
• 80 g fresh egg noodles (khao soi noodles)
• Vegetable oil for deep-frying, about 3 cm deep in a small pan
• Spring onion and coriander, to garnish

To serve

• Chilli oil
• Pickled mustard greens or cabbage
• A lime wedge

Method

1. Toast and pound the paste Toast the coriander root, ginger, shallot, turmeric and cardamom in a dry pan until fragrant. Pound with the chilli paste and salt in a mortar until roughly smooth.
2. Poach the chicken Poach the chicken gently in the coconut milk until cooked through, with no pink. Lift it out and slice it, keeping the milk.
3. Make the curry Heat the oil in a wok and fry the paste until aromatic. Add the coconut milk and bring to the boil, then season with the fish sauce, soy sauce and palm sugar.
4. Cook the noodles Boil about three-quarters of the noodles until cooked, drain and put in a bowl. Deep-fry the rest in hot oil at about 180°C for about 1 minute until golden and crisp. Drain on kitchen paper.
5. Assemble Pour the curry over the boiled noodles, top with the chicken and the crisp noodles and garnish with spring onion and coriander. Serve with the chilli oil, pickled greens and lime.

Food safety

Deep-frying: use a small, deep, heavy pan filled no more than half, and never leave it unattended. Keep the noodles dry before they go in. Check that the chicken is cooked through, with no pink.