Khao Soi

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large pot over medium heat. Add the red curry paste, curry powder, and turmeric. Stir continuously for 1-2 minutes until fragrant, being careful not to burn the spices.
2. Cook the chicken
   Add the chicken pieces to the pot and stir to coat with the curry mixture. Cook for about 3-4 minutes until the chicken begins to turn opaque on the outside.
3. Create the soup
   Pour in the coconut milk and chicken broth. Bring to a gentle simmer, then reduce heat to low. Allow to simmer for 20-25 minutes until the chicken is tender and fully cooked. Add fish sauce and palm sugar, stirring until the sugar dissolves.
4. Prepare the noodles
   While the soup simmers, divide the fresh egg noodles into two portions. Cook one portion according to package instructions until al dente, then drain and set aside. For the second portion, heat oil in a small pan and fry the noodles until crispy for the garnish, then drain on paper towels.
5. Prepare garnishes
   Prepare all the garnishes: slice shallots thinly, cut lime into wedges, wash bean sprouts, and chop cilantro. Arrange on a serving platter for diners to add as desired.
6. Assemble the dish
   Place a portion of the cooked egg noodles in each serving bowl. Ladle the hot curry soup over the noodles, ensuring each bowl gets plenty of chicken pieces.
7. Serve and garnish
   Top each bowl with crispy fried noodles, and serve with the platter of garnishes. Encourage diners to add shallots, bean sprouts, cilantro, and a squeeze of lime according to their taste preferences.