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For the curry paste
- Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together.
ingredients
Chili pepper
4 large, dried, seeded and halved
Shallots
3, halved
Garlic
8 cloves, crushed
Ginger
1 tbsp, fresh, peeled and sliced
Coriander
1 large handful and 1 tbsp, ground
Turmeric
1 tbsp, ground
Curry powder
2 tsp, mild
Brown sugar
1 tsp, soft
Vegetable oil
2 tbsp
Coconut milk
800 ml
Chicken stock
500 ml, gluten-free
Chicken
2 legs, trimmed, and separated into drumstick and thigh
Fish sauce
2 tbsp
Brown sugar
1 tbsp, soft
Lime juice
1 lime
Salt
Pepper
black, freshly ground
Noodles
250 g, gluten-free, e. g. rice or buckwheat
Cornflour
2 - 3 tbsp
Vegetable oil
1 1/2 l
Coriander
sprigs
Limes
2, cut into wedges
Onion
2 small, red, diced
Chili pepper
Pickles
green
Preparation
Step 01
Step 02
For the soup
- Heat the oil in a large casserole dish set over a moderate heat until hot.
- Add the curry paste and fry for 5-6 minutes until darkened and starting to dry out.
- Whisk in the coconut milk and the stock. Bring to the boil before reducing to a simmer.
- Position the chicken pieces in the broth and simmer steadily for about 30-35 minutes until cooked through.
Step 03
For the crispy noodles
- In the meantime, heat the oil in a heavy-based saucepan to 180°C | 345F, using a thermometer to accurately gauge the temperature.
- As the oil preheats, cook the noodles in a large saucepan of salted, boiling water until just tender, about 2-3 minutes.
- Drain well and dry on plenty of kitchen paper.
- Toss in a mixing bowl with the cornflour to coat.
- Deep-fry in the hot oil, in batches, until golden-brown and crisp, about 2-3 minutes.
- Carefully remove from the hot oil and drain on kitchen paper.
Step 04
To serve
- Once the chicken is cooked through, season the broth with the fish sauce, sugar, lime juice, and some salt and pepper to taste.
- Ladle into bowls and top with the crispy noodles and some coriander.
- Serve with lime wedges, diced red onion, chilli paste, and pickles on the side.
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