Thai Coconut Chicken Noodle Soup

This dish is based on khao soi, a rich and spicy Thai red curry and coconut soup, perfect for cold winter nights.

1 tablespoon olive SOUP oil

2 shallots, thinly sliced

1 tablespoon finely chopped fresh ginger

2 tablespoons red curry paste

1 teaspoon curry powder ½ teaspoon ground turmeric

4 chicken legs, drum and thigh meat separated

2 tablespoons finely chopped coriander stalks

2 cloves garlic, finely chopped

500ml coconut milk 250ml chicken stock

1 tablespoon grated palm sugar

1 tablespoon lime juice 1 teaspoon fish sauce

TO SERVE

200 grams dried egg noodle ribbons

2 shallots, thinly sliced

50 grams crispy fried egg noodles

¼ cup coriander leaves 4 lime wedges

SOUP: Heat the oil in a large heavy-based saucepan over a medium heat. Add the shallots and ginger and fry for 2 minutes. Add the curry paste, spices and chicken and fry for 4 minutes.

Add the coriander and garlic and toss to combine. Add the coconut milk and chicken stock and simmer for 20 minutes, or until the chicken is cooked through. Mix in the palm sugar, lime juice and fish sauce – feel free to adjust the seasoning to your taste.

TO SERVE: Bring a large pot of salted water to the boil and cook the noodles according to the packet instructions. Drain well.

Divide the noodles between bowls and spoon over the soup. Top with sliced shallots, crispy noodles, coriander leaves and serve with lime wedges to squeeze over. SERVES 4