Khao Soi Gai

https://www.seriouseats.com/recipes/2014/09/khao-soi-gai-northern-thai-coconut-curry-noodle-soup-recipe-laksa.html

https://luckypeacharchive.wordpress.com/2017/03/17/khao-soi-kai/

Ingredients

• • 1 pound fresh Chinese-style egg noodles or edamame noodles, divided

  • 2 whole small shallots, diced fine (or 1/4 onion)

• 1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste

• 1lb chicken thighs (shredded leftovers is fine)

• 1 inch knob fresh ginger / frozen ginger

  • 6 pods Thai black cardamom (white pods, NOT standard black cardamom),  or 1 pod green cardamom, inner seeds only or 1/2 tsp ground.

  • 1 tsp ground coriander

  • 1.5 tsp curry powder

  • 0.5 tsp turmeric powder

  • 1 can coconut milk

• 1/2 tsp garlic powder

  • 1 tsp palm sugar

  • juice and zest of 1/2 lime

  • 2 tbsp fish sauce

  • 2 tbsp coconut oil

  • 1/2 packet chicken stock concentrate

  • 2 tbsp chopped cilantro

Directions

1. Cook off noodles in salted boiling water. Watch carefully whilst preparing rest, drain when done.

2. Dice onion, start frying in a little coconut oil in a medium-large frying pan

3. Shred chicken, add to fry pan.

4. Add ginger, cardomom, coriander, curry powder, turmeric.

   1. Saute until chicken and onions start to brown.

   2. Add coconut milk, garlic powder, lime, sugar, fish sauce, leave to reduce slowly at a strong simmer.

   3. Fry off 1/4 of the noodles in 2 tbsp coconut oil until crispy.

   4. Plate the boiled noodles in bowls, top with the curry, then the crispy noodles.

Try thinning this out with more chicken stock or less reduction? More soupy than curry.

maybe just 1 tsp red curry paste instead of the chilli?

per pok pok, could try adding a little soy, 1/2 tsp cumin