Kao soi

Updated at: Sun, 22 Sep 2024 14:31:10 GMT

Step 1

In a large heavy pot, heat 2 tablespoons of the oil over medium-high heat until shimmering-hot. Add the curry paste and curry powder and cook, stirring constantly, until fragrant, about 1 minute. Stir in the coconut milk and chicken broth and bring to a boil. Reduce to a simmer, add the chicken, cover, and cook until fork-tender, 20 to 25 minutes.

Step 2

Meanwhile, in a large pot of boiling water, cook the noodles according to package directions. Drain well. Measure out about one-quarter of the cooked noodles, setting the rest aside.

Step 3

In a medium saucepan, heat the remaining 1 cup oil over medium-high heat until shimmering-hot. Working in batches, if necessary, add the measured-out cooked noodles and fry until golden brown and crisp, about 2 minutes. Drain on a plate lined with paper towels and set aside.

Step 4

Remove the cooked chicken from the pot and set on a plate. Let it cool slightly, then remove the chicken meat from the bones, slice, and stir back into the pot. Discard the bones. (You can also leave the chicken on the bones if you want.) Season the curry with the brown sugar and fish sauce, tasting and adding more if needed.

Step 5

To serve, divide the unfried cooked noodles among four bowls and top with the curry. Garnish with shallots, bean sprouts, cilantro leaves, and the fried noodles. Serve with lime wedges and spicy chile crisp.

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