Khao Soi

Heat vegetable oil in a deep pan over medium-high heat. Take a handful of thin egg noodles and fry them until golden and crispy, about 30 seconds to 1 minute. Remove and place on paper towels to drain. Set aside for topping.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and finely chopped onion and sauté until fragrant and translucent, about 3-4 minutes.

Mix in the red curry paste, curry powder, and turmeric powder. Fry the spices with the garlic and onion for about 1-2 minutes until aromatic.

Pour in the can of coconut milk, stirring well to blend with the spices.

Add the chicken broth, kaffir lime leaves (if using), fish sauce, and palm sugar. Stir everything together and let it come to a gentle simmer, about 5 minutes.

Add the sliced chicken pieces into the curry broth. Simmer over medium heat for about 10-15 minutes, or until the chicken is cooked through and tender. Taste and adjust with salt or fish sauce as needed.

While the curry is simmering, cook the soft egg noodles according to package instructions in boiling water until tender. Drain and set aside.

In each serving bowl, place a portion of the cooked soft noodles at the bottom. Ladle the hot coconut curry chicken soup over the noodles.

Top with a generous handful of crispy fried noodles. Garnish with chopped cilantro and sliced green onions.

Serve with lime wedges on the side and add pickled mustard greens or shredded cabbage if desired.