Khao Soi (Northern Thai Curry Noodle Soup)

Braise the chicken: Add the chicken thigh pieces to the pot, stirring to coat them thoroughly in the curry base. Cook for 3 minutes, turning occasionally, until the chicken is sealed and lightly colored.

Simmer the soup: Pour in the remaining can of coconut milk and the 250ml of chicken stock. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Add the fish sauce and palm sugar, stir to dissolve, and taste to adjust seasoning — the broth should be savory, mildly sweet, and richly spiced. Simmer uncovered for 25 minutes until the chicken is fully cooked and tender.

Cook the noodles: While the soup simmers, bring a large pot of water to a rolling boil. Cook the 400g of fresh or rehydrated egg noodles according to package instructions, usually 3 to 4 minutes. Drain thoroughly and divide the noodles evenly among four deep serving bowls.

Assemble the bowls: Ladle the hot curry soup over the noodles in each bowl, ensuring each serving gets 2 to 3 pieces of chicken and an ample amount of broth.

Add the garnishes: Top each bowl with a generous handful of crispy fried noodles, a spoonful of pickled mustard greens, sliced red shallot rings, crispy fried shallots, a sprig of fresh cilantro, and 1 teaspoon of roasted chili paste placed on the side.

Serve immediately with a lime wedge on the side. Instruct diners to squeeze the lime into the soup, stir in the chili paste to taste, and mix the crispy noodles into the broth just before eating for contrasting textures.