Khao Soi

1. Set aside about a quarter of the egg noodles, then deep-fry that handful in 180C oil for roughly 1 minute until crisp and golden, lifting them out and draining on paper towel to use as the signature crunchy topping later.
2. Heat the 3 tbsp oil in a heavy pot over medium heat, add the red curry paste, turmeric and curry powder, and fry for 2 to 3 minutes, stirring constantly, until fragrant and the oil takes on a deep orange colour.
3. Pour in about a third of the coconut milk and simmer for 3 minutes until it splits and looks glossy, then add the bone-in chicken thighs and turn them to coat thoroughly in the spiced paste.
4. Add the remaining coconut milk and the chicken stock, bring to a gentle simmer, and cook uncovered for 25 to 30 minutes until the chicken is tender and reaches at least 74C (165F) at the thickest point near the bone.
5. Season the broth with the fish sauce and palm sugar, then taste and balance with a little salt or a squeeze of lime so the soup is rich, gently sweet and savoury.
6. Boil the remaining fresh egg noodles for 2 to 3 minutes until just tender, drain well, and divide them among four deep serving bowls.
7. Ladle the hot curry and chicken over the noodles, then finish each bowl with the reserved crisp fried noodles, thinly sliced shallots, chopped pickled mustard greens and a lime wedge on the side.

You'll use: Frying pan / skillet · Large pot · Saucepan