Khao Soy Gai: Northern Thai Curry Noodles with Chicken

Soak dried chiles in hot water for 15 minutes, then drain. In a blender or mortar, combine soaked chiles, lemongrass, galangal, turmeric, garlic, shallots, shrimp paste (if using), coriander, and cardamom. Blend or pound to a smooth, thick paste, adding a splash of water if needed.

Heat 2 tbsp of the thick coconut cream (from the top of the can) in a large pot over medium heat. Add the curry paste and fry, stirring constantly, until fragrant and darkened, about 3-4 minutes. This step blooms the spices and removes raw flavor.

Pour in the remaining coconut milk and chicken stock. Stir to combine and bring to a gentle simmer. Add fish sauce and palm sugar. Simmer uncovered for 20 minutes to meld the flavors.

Add the chicken thigh pieces to the simmering broth. Cook gently for 10-12 minutes until cooked through and tender. Taste and adjust seasoning with more fish sauce or sugar. Keep warm.

While the broth simmers, bring a pot of water to a boil. Cook half the egg noodles according to package instructions until just tender, then drain and set aside. Separate the remaining noodles into small nests. Heat oil in a wok or deep pan to 180°C (350°F). Fry the noodle nests in batches until golden and crispy, about 30-45 seconds per side. Drain on paper towels.

Divide the boiled noodles among four deep bowls. Ladle the hot curry broth and chicken over the noodles. Top each bowl with a generous cluster of crispy fried noodles. Garnish with sliced shallots, pickled mustard greens, cilantro, and a lime wedge. Serve with chili oil on the side.