Ingredients

For Khao Soy Paste:

• 2-3 shallots, peeled
• 2-inch piece ginger, peeled
• 7 dried long Thai chilies
• 1 tsp sea salt
• 1.5 tsp coriander seeds, toasted
• 2 black cardamom pods, toasted
• 1 tbsp chopped fresh turmeric

For Chili Oil:

• 2 tbsp vegetable oil
• 2 tbsp Thai red chili powder
• 1/2 tsp sea salt

For The Soup:

• 6 cups fresh egg noodles
• 4 cans coconut milk
• 1 liter plus 3 tbsp coconut oil or vegetable oil
• 4 chicken thighs
• 1/2 cup Tiparos fish sauce
• 1/2 cup palm sugar

To Serve:

• 2-3 tbsp pickled mustard
• Lime wedges
• 2-3 tbsp thinly sliced shallots

Recipe

Khao Soy Paste

1. Preheat oven to 200ºC. Wrap shallots and ginger in foil; roast 10 minutes until softened. Cool.
2. Soak dried chilies in warm water for 15 minutes. Squeeze dry, then pound in a mortar with shallots, ginger, salt, coriander, cardamom, and turmeric until smooth (or use a food processor with 1 cup coconut milk).

Chili Oil

1. Heat oil in a small skillet over medium flame. Add chili powder and salt; stir for 2 minutes until salt dissolves. Set aside.

Soup

1. Divide 6 cups noodles into a 4-cup portion and a 2-cup portion.
2. Boil 4 cups of noodles in 3 liters of water until soft (approx. 4 mins). Drain, rinse with cold water, toss with 3 tbsp oil, and set aside.
3. Skim 2 tbsp cream from the top of the coconut milk cans.
4. Sauté khao soy paste with 2 tbsp coconut cream for 3 minutes until bright yellow.
5. Add chicken thighs, skin side down; brown for 3 minutes. Pour in remaining coconut milk, fish sauce, and sugar. Boil, then simmer for 15-20 minutes until chicken is cooked and sauce thickens.
6. Fry the remaining 2 cups of noodles (as nests) in 1 liter of oil at 180ºC until golden brown. Drain on paper towels.

To Serve

Place boiled noodles in four bowls. Top with curry sauce and chicken, then garnish with a fried noodle nest. Serve with chili oil, pickled mustard, lime, and shallots.