Northern Thai coconut curry noodle soup built on a dual-noodle technique found nowhere else in Thai cooking - soft egg noodles simmer in the golden turmeric-rich curry broth while a nest of deep-fried crispy noodles crowns the bowl.
•Pickled mustard greens, sliced shallots, cilantro, and lime wedges, for garnish
Steps
1.Blend the soaked dried chilies, shallots, garlic, ginger, coriander seeds, turmeric, and shrimp paste into a smooth curry paste.
2.Fry the paste in a little oil or the thick cream from the top of the coconut milk for 4-6 minutes until darker and very fragrant.
3.Add the remaining coconut milk and the chicken broth, and bring to a gentle simmer.
4.Add the chicken thighs and simmer for 20-25 minutes until tender, then season with fish sauce and palm sugar.
5.Meanwhile, deep-fry a portion of the noodles in oil heated to 350F (175C) until golden and crisp, and set aside for the topping - this crispy portion alongside the boiled noodles is the defining dual-noodle technique of khao soi.
6.Boil the remaining noodles separately until tender, then divide them among bowls.
7.Ladle the chicken and curry broth over the noodles, top each bowl with a nest of the crispy fried noodles, and garnish with pickled mustard greens, sliced shallots, cilantro, and a lime wedge.