Burmese-style curry chicken noodle soup

SERVES 4-6 // PREP TIME 40 MINS // COOK 1 HR 40 MINS (PLUS SOAKING)

This is the Burmese-style curry noodle soup called ohn no khao swè, close kin to the khao soi found just over the border in northern Thailand. Fried garlic and oil flavour the Burmese version, while the Thai version has more condiments added, such as pickled mustard greens and red shallots. Chickpea flour, also known as besan, is used to thicken soups after cooking in Burmese cuisine.

1 chicken (about 1.5kg) 6 gm dried long red chillies, broken up and soaked in hot water for 2 hours

1 tsp coriander seeds

35 gm ginger, coarsely

chopped

4 large golden shallots,

peeled and chopped

4 garlic cloves, chopped 1 tbsp vegetable oil

1½ tbsp medium-hot curry

powder (such as Madras) ½ tsp chilli powder, or to taste 800 ml coconut milk

2 tbsp fish sauce, or to taste 1-2 tbsp tamarind paste, or to

taste

2-3 eggs, at room temperature 500 gm medium fresh egg noodles

Roasted chilli powder and besan flour, to serve DEEP-FRIED GARLIC 60 ml (¼ cup) vegetable oil 8 garlic cloves, thinly sliced on a mandolin

1 Remove wing tips from chicken, then remove breasts from carcass with winglets attached. Halve breasts crossways. Remove legs and halve through the joint. Refrigerate legs and breasts until required, removing from fridge 5 minutes before cooking. Place chicken carcass in a large saucepan and cover with 4 litres water. Bring to the boil, then reduce heat and simmer uncovered until stock is well flavoured (1-1½ hours). Strain stock, reserving 400ml to use in curry. (Freeze remaining stock for up to 3 months.)

2 For curry paste, drain and chop chillies and set aside. Dry-roast coriander seeds until fragrant (10-20 seconds). Cool briefly, then pound to a powder with a mortar and pestle. Add ginger, shallots, garlic, chillies and a pinch of salt and pound to a smooth paste (you can also do this in a small food processor, adding 2 tbsp water to help process).

3 Fry curry paste in oil in a large saucepan over mediumhigh heat until mixture starts to caramelise (2-4 minutes).

Add curry powder and chilli powder to taste, stir until fragrant (1 minute), then add coconut milk and reserved stock and bring to the boil. Reduce heat to low, add chicken and simmer uncovered until cooked through and juices run clear (15-18 minutes). Season to taste with fish sauce and tamarind for a balance of salty and sour. 4 Meanwhile, for deep-fried garlic, heat oil in a small saucepan until it starts to shimmer. Add garlic and fry, stirring occasionally, until golden brown (1-2 minutes). Remove immediately with a slotted spoon and drain on absorbent paper. Reserve oil.

5 Boil eggs until cooked to your liking (7 minutes for mediumboiled). Refresh eggs in cold water and set aside. Peel and halve just before serving.

6 Cook noodles in a large saucepan of boiling water until al dente (5-7 minutes). Drain well, then divide among warm serving bowls.

7 Ladle curry soup and chicken over noodles, top with fried garlic, a drizzle of garlic oil, half a boiled egg and roasted chilli powder, and serve with chickpea flour.