4 Tbsp vegetable oil
½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste
6 cups coconut milk
4 cups chicken stock
3 Tbsp fish sauce
1 tbsp finely shaved palm sugar
600g chicken thighs, cut into bite-sized pieces
800g cooked egg noodles
¼ cup roughly chopped coriander
2 red Asian shallots, cut into small wedges to serve
lime wedges to serve
chilli paste or sambal oelek to serve (optional)
4 tbsp finely chopped Chinese pickled mustard greens to serve (optional)
10 dried long red chillies
2 tsp ground coriander
2 tsp turmeric
1 tsp ground cumin
1 tsp salt
1 lemongrass stalk, white part bruised and finely chopped
4cm piece of galangal, peeled, roughly chopped
3 Asian red shallots, peeled, chopped
3 garlic cloves, chopped
4 kaffir lime leaves, de-stemmed, roughly chopped
1 tsp shrimp paste
Crispy wonton noodles
16 wonton wrappers, sliced into 3mm wide strips
vegetable oil for deep frying
For the spice paste, soak the chillies in hot water for 10 minutes until soft. Blend chillies and remaining ingredients until smooth.
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Add the chicken and cook for about 2 minutes or until the chicken starts to colour. Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt and/or palm sugar to your taste.
For the crispy wonton noodles, pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.
When ready to serve, divide the cooked noodles between four large bowls. Top with pieces of chicken and ladle over the soup. Top with coriander and the crispy wonton noodles. Serve with lime wedges, shallots, chilli paste and pickled mustard greens.