Khao Soi Curry Noodle aka Chiang Mai Curry Noodle

Ingredients:

12 pcs chicken drumlettes

1/2 quantity of spice paste (recipe here)

800g egg noodles

4 cups chicken stock

6 cups coconut milk

3 tbsp fish sauce

1 tbsp palm sugar ~ finely shaved

4 tbsp cooking oil

Wanton wrapper ~ cut thin strips

Bean sprouts

Coriander leaves ~ chopped

Condiments:

Lime ~ edges

Shallot ~ wedges

Sambal ~ Optional

Chinese pickled mustard green ~ Optional

Directions/Instructions:

1. Heat vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the spice paste and cook for about 2 minutes. Next, add the chicken and cook for about 2 minutes until browned. Stir in the coconut milk, chicken stock, fish sauce, and palm sugar.
2. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then, taste and adjust the seasoning with fish sauce, salt, and/or palm sugar as needed. Heat vegetable oil in a wok or saucepan over high heat for the wonton strips. Once the oil reaches 180 degrees Celsius, carefully add a small handful of wonton strips. Cook for about 30 seconds or until they are golden brown. Drain the fried wontons on a paper towel. Repeat until all the wontons are cooked.
3. When ready to serve, divide the cooked noodles into large bowls. Top each bowl with a drumette and ladle the soup over it. Sprinkle with coriander and crispy wonton strips. Serve with lime wedges, shallots, chili paste, and pickled mustard greens on the side.