Northern Thai Chicken Curry Noodle Soup with Crispy Noodles

What you need

• 1 black cardamom pod
• 1 1/2 tbsp coriander seeds
• 20 g (3/4 oz) mild dried red chilies, such as guajillo, stems removed
• 20 g (3/4 oz) ginger, thinly sliced
• 5 g fresh turmeric, thinly sliced, or 1 tsp ground turmeric
• 4 small shallots, peeled and sliced
• 4 clove garlic, peeled
• 1 tsp coarse salt
• 400 ml (14 oz can) coconut milk, plus a little extra for drizzling
• 600 ml (2 1/2 cups) water
• 4 chicken drumsticks, skin on
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp palm sugar, or brown sugar
• 2 tsp fish sauce, more to taste
• 380 g (13 oz) fresh egg noodles, flat, divided: 300 g for boiling, 80 g for frying
• 500 ml (2 cups) neutral oil, for deep-frying the noodles
• 60 g (2 oz) shallots, finely chopped, for serving
• 60 g (2 oz) pickled mustard greens, chopped
• 1 bunch cilantro, leaves chopped
• 2 limes, cut into wedges
• 2 tbsp chili flakes, toasted in a little oil, for serving

Method

Restated from the original video

1. 1

   Crack the cardamom pod and take out the seeds. Toast the seeds and the coriander seeds in a dry skillet over medium heat until fragrant, 1-2 min. Tip them out.

2. 2

   Keep the skillet on high heat and sear the ginger and turmeric until lightly charred, 2-3 min. Take them out. Sear the sliced shallots and the whole garlic the same way until they have dark spots.

3. 3

   Snip the dried chilies into pieces, shaking out most seeds. Grind them with the toasted spices to a powder.

4. 4

   Pound or blitz the ginger, turmeric, shallots, garlic and salt with the spice powder and 2 tbsp water to a thick, fairly smooth paste.

5. 5

   Bring 100 ml of the coconut milk to a boil in a large pot. Stir in the paste and cook, stirring, until thick and the oil sizzles at the edges, 3-5 min.

6. 6

   Stir in the rest of the coconut milk, then add the water, light and dark soy sauce, palm sugar and drumsticks. Bring to a simmer.

7. 7

   Lower the heat and simmer gently for about 40 min, until the drumsticks are fork-tender and reach at least 74 °C (165 °F) inside. Season with the fish sauce and more salt if needed. The broth should taste strong.

8. 8

   Meanwhile, heat the oil in a wide pot to 175 °C (350 °F). Cut the 80 g of noodles into 10 cm (4 in) lengths and fry in small handfuls, pressing them under the oil, until golden and the bubbling has nearly stopped, 1-2 min. Drain on paper towels.

9. 9

   In a small pan, toast the chili flakes in 1-2 tbsp oil over medium-low heat until they darken and smell smoky, 2-3 min. Transfer to a small bowl at once.

10. 10

    Boil the remaining 300 g of noodles in plenty of water until just tender, 2-3 min. Drain well and divide among 4 bowls.

11. 11

    Put 1 drumstick in each bowl and ladle the hot broth over the noodles. Drizzle with a little coconut milk.

12. 12

    Top with the crispy noodles and cilantro. Serve with the chopped shallots, pickled mustard greens, chili flakes and lime wedges on the side.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.