This soup, based on the Burmese noodle dish ohn no khao swè, is popular in Thailand's Chiang Mai region. The beauty is in the toppings - crunchy bean sprouts and fried noodles, and the unmistakable bite from pickled mustard greens. They're well worth seeking out in Asian grocers - they certainly earn their place.
- 1 tbsp coriander seeds
- 6 garlic cloves
- 5 red shallots
- 4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved
- 40 gm ginger, finely chopped
- 3 cm piece turmeric, finely chopped
- 1 lemongrass stalk (about 7cm; white part only), thinly sliced
- 1 tbsp curry powder
- 60 ml (¼ cup) vegetable oil
- 650 ml coconut milk
- 600 ml chicken stock
- 3 kaffir lime leaves, coarsely torn
- 4 chicken thighs (about 250gm each), skin on, bone in
- 3 tbsp fish sauce
- 2 tbsp dark soy sauce
- 1 tsp sugar
- 150 gm egg noodles
- 1Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.
- 2Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and kaffir lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.
- 3Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.
Drink Suggestion: Aromatic off-dry riesling. Drink suggestion by Max Allen