Khao soi

Method

Cook the egg noodles according to packet instructions, drain and set aside, reserving a portion for the crispy topping. Fry half the noodles in oil until golden and crispy, then drain on kitchen paper. Cut the chicken into bite-sized pieces and fry with sliced shallots and garlic in the same oil until just cooked through. Stir in the curry paste and turmeric, cooking for 1-2 minutes, then add the coconut milk and stock, simmering gently for 10 minutes. Season with fish sauce and palm sugar, tasting for balance, then gently fold in the soft noodles. Serve in bowls topped with the crispy noodles, fresh coriander, spring onions, and a squeeze of lime juice.