Chicken Khao Soi


2 dried chillies, soaked in boiling water for 10 minutes to soften
1 long red chilli, chopped
2 eschalots, roughly chopped
2 tsp mild curry powder
2 tsp ground turmeric
6 garlic cloves
1 1/2 lemongrass stalks, bruised, thinly sliced
3 tsp coriander seeds, toasted, crushed
6 cardamom pods, crushed, seeds reserved and pods discarded
1/4 cup finely chopped coriander roots & stems, plus leaves to serve
1/4 cup (60ml) vegetable oil
8 cups (2L) chicken stock
2 kaffir lime leaves
400ml can coconut cream
8 chicken drumsticks
1/4 cup (60ml) fish sauce
2 tbsp lime juice
1 tbsp caster sugar
200g dried rice noodles, cooked
1 red onion, thinly sliced, to serve
1 cup (50g) crispy noodles, to serve
Lime wedges, to serve

  • Place chillies, eschalot, curry powder, turmeric, garlic, lemongrass, coriander seeds, cardamom seed, coriander root and stem, and 2 tbs oil in a food processor and whiz to a paste.
  • Heat remaining 1 tbs oil in a large non-stick stockpot over medium-low heat and add the spice paste. Cook, stirring, for 8-10 minutes until lightly caramelised. Add chicken stock, kaffir lime leaves and coconut cream, and bring to a simmer. Add chicken and simmer for 35 minutes or until chicken has cooked through and sauce is rich. Remove chicken and reduce broth for 10 minutes. Season with fish sauce, lime juice and sugar.
  • Divide rice noodles among bowls and ladle over the soup. Add chicken and top with onion, coriander leaves and crispy noodles. Serve with lime wedges.