Thai Curry Chicken Noodle Soup (Kha Soi Gai)

Ease of preparation rating: Medium.

Yield: 4 servings

Ingredients

2 black cardamom pods, only the seeds inside the pod

½ teaspoon (3ml) cumin seeds

2 dried guajillo chilies, seeded

4 dry red Thai chilies, seeded

1 tablespoon (15ml) fresh lemongrass, chopped

1 tablespoon (15ml) fresh ginger, peeled and chopped

1 tablespoon (15ml) galangal, peeled and chopped

2 cilantro roots, chopped

3 shallots, peeled and chopped / Plus 1 chopped shallot, to garnish

1 tablespoon (15ml) shrimp paste

1 tablespoon (15ml) turmeric

2 tablespoons (30ml) canola oil

3 tablespoons (45ml) fish sauce

2 tablespoons (30ml) palm sugar, chopped

4 chicken thighs, with skin and bones

4 chicken legs, with skin and bones

3 cups (720ml) unsweetened coconut milk

Salt, to taste

1 lb (450g) fresh egg noodles

Frying oil

1 lime, cut into wedges, to garnish

1 teaspoon 5ml) dried chili flakes, to garnish

1 tablespoons (15ml) chopped green onions, to garnish

Method

In a small frying pan, toast cardamom seeds and cumin seeds over medium heat for 4-5 minutes.

Remove from heat and place in a spice grinder.

Add guajillo chilies and Thai chilies, and process until it forms a powder.

Add to a mortar and pestle with lemongrass, galangal, ginger, cilantro roots, shallots, turmeric and shrimp paste.

Grind until it forms a thick paste.

Heat canola oil in a dutch oven over medium-high heat, and add paste.

Cook for 2 minutes, and add coconut milk, fish sauce, salt and palm sugar.

Bring to a simmer and cook for 4-5 minutes.

Add chicken legs and thighs, and simmer for 45 minutes to an hour.

Meanwhile, bring frying oil to 375^oF (190^oC) over high heat.

Add half the egg noodles to the hot oil.

Deep-fry for 3-4 minutes until crispy, stirring occasionally.

Once crispy, remove from oil and place on a paper towel to remove excess liquid. Set aside.

In a large pot, bring water to a boil over high heat.

Add remaining egg noodles, and cook.

Strain noodles and reserve for plating.

Once the chicken is ready, adjust thickness of the soup with some water if needed.

Plate hot noodles in a bowl, and top with chicken and broth.

Add crispy noodles over the soup, and serve hot.

Garnish with raw shallots, lime wedge, green onions and chili flakes.