Khao Soi with Chicken

In a wide pot over medium heat, warm 120 ml coconut milk for 3–5 minutes, until the coconut oil starts to separate on the surface. Add 3 tbsp khao soi curry paste and 1 tsp curry powder; fry for 1–2 minutes, stirring constantly.

Add 600 g boneless chicken thigh, cut into large pieces, and stir to coat the meat with the paste. Pour in 400 ml coconut milk and 150 ml water, then add 1 tbsp palm sugar, 2 tbsp soy sauce and 1 tbsp fish sauce. Bring to a boil.

Reduce the heat to low and simmer the curry, covered, for 30–35 minutes, until the chicken is tender; if the sauce thickens too much, add another 50 ml water. Season with salt to taste only after adding the soy and fish sauce.

Meanwhile, heat 500 ml vegetable oil in a deep skillet or wok until almost smoking. Fry 100 g egg noodles in small batches for about 30 seconds, until golden and crispy. Remove with a slotted spoon onto paper towels.

Cook the remaining 200 g egg noodles in boiling water for 2 minutes, separating the strands; drain in a colander.

Divide the cooked noodles among 4 bowls, top with the chicken and coconut curry, then add the crispy fried noodles.

Serve the khao soi with 80 g pickled mustard greens, 2 limes cut into wedges, 2 shallots thinly sliced, 4 sprigs cilantro chopped, and chili oil to taste.