Chiang Mai Curried Noodle And Chicken Soup (Kao Soi Gai) - cooking recipe

Ingredients

Paste
3 dried long red chilies, deseeded, soaked and drained
4 red shallots, unpeeled
3 garlic cloves, unpeeled
1 tablespoon fresh turmeric, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
2 sprigs fresh coriander, roots scraped and chopped
1 teaspoon coriander seed, roasted and ground
1 pinch salt
Soup
4 tablespoons coconut cream
1 chicken leg, quartered (100 grams or 3 ounces)
1 tablespoon palm sugar
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 cups stock (or water)
75 g fresh egg noodles (recipe says 1 handful)
Garnish
1 tablespoon green onion, chopped
1 tablespoon fresh coriander leaves, chopped

Preparation

Pre-heat oven to 200\u00b0C.
To make the paste:
Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
To make the soup:
Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
Add the chicken, reduce the heat and simmer for several minutes.
Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
Blanch three-quarters of the egg noodles in boiling water, drain.
Put blanched noodles in a bowl, pour over the soup and add garnishes.
Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.