Recipe for Northern Thai “Khao Soi” Curry

Prepare the chili and shallots in vinegar: place the chili and shallots in a small bowl and add the vinegar. Add a little salt and let marinate while you prepare the curry.

In a large saucepan, heat 1 tablespoon of vegetable oil. Add the curry paste and reduce the heat to medium. Cook for 5 minutes, then add the curry powder and chili flakes. Cook for another minute, then add the coconut milk, coconut cream, broth, fish sauce, and lime juice. Bring to a boil.

Add the curry chicken. Cook for 15 minutes or until tender.

Bring water to a boil in a large pot for the noodles. Meanwhile, heat vegetable oil in a small wok and add the noodles in batches until they bubble and become crispy. Remove them using a slotted spoon or skimmer and drain on paper towels.

To finish, boil the remaining noodles for 2 to 3 minutes until they are al dente, then drain them. Divide the noodles into 4 bowls. Pour the curry over each bowl and top with fresh cilantro, pickled chili and shallots, spring onions, and a drizzle of chili oil.