serves 4 - 6
600 ml (1 pint) 2 1/2 cups coconut milk
30 ml (2 tbsp) red curry paste
5 ml (1 tsp) ground turmeric
450 g (1 lb) chicken thighs, boned and cut into bite-size chunks
600 ml (1 pint) 2 1/2 cups chicken stock
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) dark soy sauce
salt and freshly ground black pepper
juice of 1/2 - 1 lime
450 g (1 lb) fresh egg noodles, blanched briefly in boiling water
for the garnish
3 spring onions, chopped
4 red chillies, chopped
4 shallots, chopped
60 ml (4 tbsp) sliced pickled mustard leaves, rinsed
30 ml (2 tbsp) fried sliced garlic
4 fried noodle nests (optional)
1. In a large saucepan, add about one third of the coconut milk and bring to the boil, stirring often with a wooden spoon until it separates.
2. Add the curry paste and ground turmeric, stir to mix completely and cook until fragrant.
3. Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.
Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season with salt and freshly ground black pepper to taste. Simmer gently for 7–10 minutes. Remove from the heat and stir in the lime juice.
4. Reheat the noodles in boiling water, drain and divide between individual bowls. Divide the chicken between the bowls and ladle in the hot soup. Top each serving with a few of each of the garnishes.