Salt Roads Recipe

Khao Soi

400 g fresh egg noodles

500 g chicken thighs, cut into pieces

2 tbsp red curry paste

1 tbsp curry powder

1 tsp ground turmeric

400 ml coconut milk

500 ml chicken stock

2 tbsp vegetable oil

1 tbsp fish sauce

1 tsp palm sugar or brown sugar

To finish

Vegetable oil, for frying noodles

Pickled mustard greens

Red onion, thinly sliced

Lime wedges

Chilli oil or dried chilli (optional)

Heat the oil in a pot and fry the curry paste, curry powder, and turmeric until fragrant.
Add half the coconut milk and simmer until slightly thickened.
Add the chicken and cook briefly to coat.
Pour in the remaining coconut milk and stock and simmer for 15–20 minutes until the chicken is tender.
Season with fish sauce and sugar, adjusting to taste.
Boil the egg noodles until just tender, then drain.
Fry a small portion of the noodles until crisp and golden.
Divide the soft noodles between bowls, ladle over the curry broth and chicken, and top with crispy noodles.

Serve hot, with pickled mustard greens, onion, lime, and chilli added at the table.