Скачать или смотреть Khao Soi

Sorry for the long ingredient list - feel free to leave out any of the whole spices you don't already have!

500g Bone in, skinless Chicken Legs and Thigh
½ large Onion, chopped
1 Cinnamon Stick, optional
4 Cloves, optional
½ tsp Black Pepper, optional
1 Star Anise, optional
3 Dried Chilies, optional
½ tsp Cumin Seed

300 g Chopped Tomatoes
4 Cloves Garlic
5 cm Ginger
3 Green Birds Eye Chilies
1 lemongrass stick

1 tsp Chili Powder
1/2 tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Ground Turmeric (optional)

400ml coconut milk
3 tbsp fish sauce, more to taste
2 limes, juiced.
½ tsp sugar

Egg noodles
Fresh egg noodles can be hard to find so I just used fresh tagliatelle cooked in some bicarb, then rinsed in water for a cheat :) you can also use any dried noodles.

Toppings
Crispy noodles
Lime
Thinly sliced red onion
Coriander

Heat up 3 large glugs of oil in a large pot. When the oil is hot, add in the cumin seeds. Once the seeds are bubbling, add the cinnamon stick, cloves, black peppercorns, star anise and dried bird's eye chilies. Cook them for 30 secs until they are fragrant.

Add in the onion cook for 10 mins on a low heat until they are caramelized and translucent.

Bash the ginger, chili and garlic into a paste. Bash the lemongrass

Add the chili paste and tined tomatoes and dried spices.
Cook for 10 mins until the oil has split from the paste and add the chicken, 500ml water and cook for 15 mins until the chicken is cooked through.

Add the coconut milk, fish sauce, lime and sugar. Adjust the thickness to your liking for soup.

Serve with noodles and toppings.