THAI CHICKEN KHAO SOI

SERVES 4. PREP 20 MINS. COOK 45 MINS

INGREDIENTS

• 2 dried chillies, soaked in boiling water for 10 minutes to soften

• 1 long red chilli, chopped

• 2 eschalots, roughly chopped

• 2 tsp mild curry powder

• 2 tsp ground turmeric

• 6 garlic cloves

• 1 ½ lemongrass stalks, bruised, thinly sliced

• 3 tsp coriander seeds, toasted, crushed

• 6 cardamom pods, crushed, seeds reserved and pods discarded

• ¼ cup (60ml) vegetable oil

• ¼ cup finely chopped coriander roots and stems, plus leaves to serve

• 8 cups (2L) chicken stock

• 2 kaffir lime leaves

• 400ml can coconut cream

• 8 chicken drumsticks

• ¼ cup (60ml) fish sauce

• 2 tbsp lime juice

• 1 tbsp caster sugar

• 200g dried rice noodles, cooked

• 1 red onion, thinly sliced, to serve

• 1 cup (50g) crispy noodles, to serve

• Lime wedges, to serve

METHOD

1 Place chillies, eschalots, curry powder, turmeric, garlic, lemongrass, coriander seeds, cardamom seed, coriander root and stem, and 2 tbsp oil in a food processor and whiz to a paste.

2 Heat remaining 1 tbsp oil in a large nonstick stockpot over medium-low heat and add the spice paste. Cook, stirring, for 8-10 minutes until lightly caramelised. Add chicken stock, kaffir lime leaves and coconut cream, and bring to a simmer. Add chicken and simmer for 35 minutes or until chicken has cooked through and sauce is rich. Remove chicken and reduce broth for 10 minutes. Season with fish sauce, lime juice and sugar.

3 Divide rice noodles among bowls and ladle over the soup. Add chicken and top with onion, coriander leaves and crispy noodles. Serve with lime wedges.