ข้าวซอย

Ingredients

• 14 chicken drumsticks or bone-in thighs
• 2400ml coconut milk
• 32 cups chicken stock
• 43 tbsp Khao Soi curry paste or red curry paste with extra turmeric
• 52 tbsp fish sauce
• 61 tbsp palm sugar
• 7200g fresh egg noodles
• 8Oil for deep-frying
• 9Pickled mustard greens
• 102 shallots, thinly sliced
• 11Lime wedges
• 12Dried chilli flakes
• 13Crispy fried shallots

Instructions

1. 1Deep-fry a portion of egg noodles until crispy golden — set aside for topping.
2. 2In a large pot, heat coconut cream until it splits, add Khao Soi paste and fry until fragrant.
3. 3Add chicken pieces and coat with paste.
4. 4Pour in remaining coconut milk and stock.
5. 5Add fish sauce and palm sugar.
6. 6Simmer 30-40 minutes until chicken is tender.
7. 7Cook remaining fresh noodles separately in boiling water, drain.
8. 8Divide noodles into bowls, ladle curry broth and chicken on top.
9. 9Garnish with crispy noodles, pickled mustard greens, sliced shallots, lime wedge, and chilli flakes.