Welcome to our new food series: global recipe swap. We cook food from around the world that you our readers send in to us. This Khao Soi recipe is one of our favourites.

The best veg burmese khao suey . Vegan ,gluten free and super easy one pot noodle dish .Veg burmese khao suey is comforting and delicious.

The first dish I'm sharing for Burmese food month is Ohn No Khao Swe, one of the countries most common and popular dishes. It's traditionally made with chicken, but I've substitited another Burmese food staple, chickpea tofu. I made my own chickpea tofu according to this recipe from a blog called Girl Eats World. I followed the recipe to the letter when I made it, so rather than reproduce her hard work I've linked to her original recipe. It was delicious and surprisingly easy to make! If you don't feel like doing it, you can substitute some bought tofu, although it won't have the beautiful flavour of the chickpea tofu. The soup that these noodles and tofu are immersed in - oh my goodness - I don't think I have adequate words to express it! It's the tastiest curry soup I've ever made, no exaggeration! Really something special! It utilises my lovely home made fish sauce, as does many of the Burmese recipes I'll be sharing over December. Vegan Ohn No Khao Swe with Chickpea Tofu Ingredients 2 tbsp peanut oil 1/2 inch fresh ginger, peeled 4 cloves garlic, peeled 2 shallots, sliced 2 onions, 1 sliced and 1 diced 2 tbsp chickpea (besan) flour 3 cups "chicken" stock (use a veggie based chicken stock or substitute with vegetable stock) 1 cup coconut milk 1/2 tsp turmeric 1 tsp chilli flakes 1 tsp paprika (optional) 2 tbsp vegan fish sauce (plus more to taste, if you like) 1/2 batch chickpea tofu 300-400g Thin rice or wheat noodles Lime, cut into wedges to serve Fried shallots, to garnish (optional) Fresh coriander, to garnish (optional) To Make 1. Heat oil in a large frypan or wok and cook the sliced onion until golden. Combine cooked onion, fresh ginger, garlic and shallots and make a paste (i.e. in a food processor or a mortar and pestle, add 1/3 of a cup of water if using a blender or food processor). 2. Cook the diced onion in the remaining oil in the pan for 2-3 minutes and then add your paste and cook for a further 1-2 minutes. Mix chickpea flour with 1/4 cup cold water and add to the pan along with the 'chicken' stock, coconut milk, turmeric, chilli flakes and paprika. Bring to a simmer and then add the vegan fish sauce. 3. Cook your noodles according to the instructions on the packet. Once cooked, distribute evenly amongst four bowls (or, serve in one large bowl like in the picture above) and top with cubes of chickpea tofu. Ladle the hot soup/sauce over the noodles and tofu and garnish with lime wedges, fried shallots or coriander. Drizzle additional fish sauce over the dish to taste. Serves 4. This month I'm featuring vegan recipes from Myanmar (Burma). Check out my other Burmese recipe posts: Vegan Fish Sauce Burmese Tomato Salad Gin Thoke (Ginger Salad) Burmese Sticky Rice Cake

Adapted from Bon appetit

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the “nest” to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

The famed Burmese-Thai coconut curry soup with its own cult following that goes by many names.

Burmese Khow Suey or khao soi is easier than you think! The curry paste is really simple and you can add veggies, chicken or any other meat of choice. Its comfort food and kid friendly.

Laos khao soi is one of the best hidden gems in the world of noodle soups. It has a garlicky tomato meat sauce that gives this dish its wonderful flavour and colour.

Khao Soy My friend ordered this famous Laos noodles soup. He said ‘ If you visit Luang Prabang, you must eat Khao Soy.’ I tasted some. It was amazingly delicious. Sauce of ground pork and tomato la…

A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!

Local dietitian and food blogger, Dixya Bhattarai, shares her family's easy-to-make coconut noodle soup recipe.

I employ a favorite time-saving grocery store trick in this recipe, to help get this beautiful, flavorful soup on the table faster. Most grocery stores offer pre-made popcorn chicken or chicken tenders that are of good quality, and by tossing them with a simple honey/soy mixture, we can infuse them with flavor and crisp them up in the oven, before topping our bowls of steaming Khao Soi Gai (Thai Coconut Curry Noodle Soup with Chicken). This is optional, and you can follow my NOTE below for a fresh-cooked chicken breast option or leave the meat out entirely.

Photo guide of 100 of the best Thai dishes - curries, noodles, papaya salad, stir fries, soups, rice dishes, and all other amazing Bangkok and Thai street food.

Khao soi ข้าวซอย is a northern Thai noodle soup with egg noodles served in a coconut milk based curry broth and topped with crispy deep fried noodles. It's a dish that will impress!

This Burmese garlic oil noodles recipe sees the noodles tossed with garlic-infused chicken fat and topped with aromatic poached chicken and crispy garlic and chicken fat.

I employ a favorite time-saving grocery store trick in this recipe, to help get this beautiful, flavorful soup on the table faster. Most grocery stores offer pre-made popcorn chicken or chicken tenders that are of good quality, and by tossing them with a simple honey/soy mixture, we can infuse them with flavor and crisp them up in the oven, before topping our bowls of steaming Khao Soi Gai (Thai Coconut Curry Noodle Soup with Chicken). This is optional, and you can follow my NOTE below for a fresh-cooked chicken breast option or leave the meat out entirely.

This Burmese garlic oil noodles recipe sees the noodles tossed with garlic-infused chicken fat and topped with aromatic poached chicken and crispy garlic and chicken fat.

First prepare the steak mixture Heat the oil and fry the chopped onion. When it gets translucent, add the ginger and garlic pastes. Fry for a minute, then add the tomato paste and cook for a few minutes. Now add the beef cubes and the spices, and stir fry for about 5 minutes, then add [...]Read More...

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai Khao Soi Gai recipe combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles.

Có muôn vàn câu hỏi đón chờ khi bạn bước chân vào một gánh mì rong ở Thái Lan. Thịt bò hay thịt lợn? Mì sợi to hay sợi nhỏ? Mì gạo hay mì trứng? Chan nước hay ăn khô? Nước trong hay nước dùng có tiết? Cay hay không cay?

After a couple of months of minimal blogging and no featured countries, I'm getting back into the swing of it. This month's featured country is Myanmar, which I was really excited about. You should be too, it's completely delicious and I have some great thing to share with you this month! Fish sauce is pretty ubiquitous in Burmese cuisine, so it was an obvious starting point for this country. I'm not big on buying substitutes, they tend to be full of letters and numbers and sometimes don't even taste like the product they're trying to replace. So I figured I would make my own. Fish sauce has a couple of distinct elements - 1) salty, sour flavour and 2) rancid smell. I think this version does pretty well on both! I kept a bottle of the real stuff next to me on the bench while I was concocting it and I think actually they tasted pretty much the same. This vegan version won't be as clear as the real stuff, it goes a bit cloudy because of the miso, so remember to shake it up before you use it. A lot of recipes for vegan fish sauce add sugar, however, when I was tasting the actual fish sauce I didn't get sweetness from it so I think it's not necessary at all & lets face it - less sugar in our lives can only be a good thing. Vegan Fish Sauce Ingredients 1 tsp red miso 1 tsp black miso 1/4 cup water 1/3 cup light soy sauce 1 tbsp pineapple juice To Make: 1. Place the two types of miso in a small bowl or jar and add a little bit of the water. Stir vigorously to make a smooth runny paste with no lumps. 2. Gradually add in the rest of the ingredients, stirring as you go to keep the consistency smooth. 3. That's it. Bottle it up and store in the fridge. Use in any recipe which calls for fish sauce or just add to any Asian style dish. Makes about 1 cup vegan fish sauce. This month I'm featuring vegan recipes from Myanmar (Burma). Check out my other Burmese recipe posts: Ohn No Khao Swe with Chickpea Tofu Burmese Tomato Salad Gin Thoke (Ginger Salad) Burmese Sticky Rice Cake

Thai noodle soup is a popular street food in Thailand. Discover name of the most famous Thai noodle soup dishes and where to try Thai soup dishes in Bangkok

Khao Soi or sometimes written as Khao soy is a Burmese influenced dish that is popular in northern Thailand. I wasn't sure if the recipes in English were right on the internet...so I referred to one that made from scratch. I believed that the north and south's curries will be very different and hence refused to believe there will be any red curry paste. I also refused to believe that there is curry powder.,.. or maybe not the type of curry powder we have here that is Indian curry powder. Then I remembered, I do have a Thai friend few doors away from my hubby's office. I call her Ah-Nee and she is from Chiang Rai. I cooked the paste, and brought it to her for a taste test. She said,"Yumz, it's correct, just add some lemongrass and kaffir lime leaf and it'll be perfect, and jack up the heat too". She then told me how it's prepared in her village. It can be made with chicken or pork, bone on, chopped into small pieces. They also prefer to eat it with rice noodles and got shocked when I asked her about egg noodles. She said, she's not sure about other places, but in her village that borders Myanmar, they eat it with rice noodles. Even the crispy noodles are fried rice noodles or glass noodles. And before I left, I asked her again.. any curry powder in it. She gave me big response, "GOSH NO!" and she reminded me to serve it with shallots, not onions, and to put the coconut milk into the broth at the very last minute. For this noodle... I read that, in Chiang Mai, it should be served with egg noodles, not Chinese wanton noodles as it shouldn't have any alkaline smell in it. And so.... I made my own egg noodles, broadly cut, just like how I see it in the pictures. The whole process is a lot of work and so I split the job to be done within 2 days. One day to do the paste, the next day, the noodles and final broth. Everything is ok,but I loathe frying the noodles. Don't know why..but maybe I was rushing for dinner, so I hated the frying part. LOL. Final taste is a great relief! Hubby enjoyed it and so did Reuben :) The girls had other gravies with the noodles. Yes, plural as both girls have different tastebuds. When I had my second bowl of noodles later at night... it hit upon me that the flavour is very very familiar. I remembered I had Thai laksa at a Thai fair before (I tried googling, there is no authentic "Thai Laksa" from Thailand, just Thai noodles). It was exactly this taste. But the toppings were different. And they used a rice noodle that is as thick as angel hair pasta. Now, no wonder Ah-Nee recommended me the Vietnamese rice noodle, it actually tasted pretty similar in texture, just that it was rather fine compared to the one I ate before. I'm pretty happy that this version that I made registered on my tastebud as something I ate before..but I do hope to know that the "Thai Laksa" from the Thai Fair is actually Khao Soi, then I can tell you how close this recipe is. I packed a few portions to give to Ah-Nee and her friends, and she told me, my version was all on the spot. I asked her, what are the exact ingredients she put in (I didn't tell her what I put in) and her ingredients are all that I used, except... the black cardamom. Then I asked her about the black cardamom, she said, some do use it, it's optional. Every family will have their own version, and no two are exactly the same. Lastly before I left, I asked her about the Thai Laksa sold in Malaysia at Thai fairs. She told me, that is Khao Soi. Yay!!! I'm glad my tastebuds were right! Khao Soi @ Northern Thai Curry Noodle Reference: High Heel Gourmet and Ah-Nee Serves: 8-10 Spice paste (all with peeled weight) 4 large Thai chilli (or 12-15 regular dried chillies) 75gm shallot, peeled, coasely chopped 45gm ginger, peeled, coarsely chopped 30gm turmeric, peeled, coarsely chopped 1 Tbsp coriander seeds 2 Chinese black cardamoms (草果) 1 tsp salt 200ml coconut milk 1. Remove seeds from dried chilli and wash it clean. Air dry it. Snip into smaller pieces 2. Remove seeds from black cardamoms (discard shell) and toast it together with coriander seeds on a pan until it smells good. Set aside. Grind until fine. (I use a mill) 3. Put shallot, ginger, chilli together in the pan and toast it until it smells good. Grind or blend this until fine like puree. Add some coconut milk (from the allocated amount) if it's hard to puree. 4. Put coconut milk into pan, and heat until you see the coconut milk starts to crack. Put everything in and saute on medium low heat until it is very fragrant and looks very glossy. Set aside for use later. Khao Soi Broth All the spice paste 1kg chicken (meat and bones) 2 lemon grass, bruised 2 kaffir lime leaves,torn 3L water 400-500ml coconut milk (depending on the concentration of the milk bought, mine was rather diluted, hmmph! Not from my fav stall.) 2 Tbsp light soy sauce 1 Tbsp fish sauce 1 Tbsp salt 2 Tbsp palm sugar (I used Thai palm sugar) 1. Bring water to boil. 2. Put in chicken, lemon grass and spice paste into the boiling water. Let it simmer for 30 minutes. 3. Put in kaffir lime leaves and all the seasonings. Taste and adjust accordingly. Make it very slightly oversalted (remember the coconut milk). 4. Bring the broth back to a rolling boil. Pour in the coconut milk, stir it all the time, when it comes back to a boil, turn off the heat. Chilli paste (for spice level adjustment) 10 dried chillies 5 bird's eye chilli or more 2 shallots 1/2 tsp salt 1. Remove seeds and wash the dried chillies. 2. Grind all the ingredients together except the salt 3. Saute in 3-4 Tbsp of oil with salt, on medium low heat, until it turns dry and crispy. Condiments Fried crispy noodles (just deep fry the noodles in very hot oil for a few seconds until they puff) Thickly sliced shallots Lime Pickled Mustard (Harm choy) Coriander or spring onion To Serve Egg noodles (not Wanton Noodles), cooked accordingly Or Vietnamese rice noodles (recommended by Ah-Nee,of which she says is close to what she normally eats at home back in Chiang Rai ), cooked according to packaging Place single portion noodles in bowl. Pour the broth over with some chicken pieces. Sprinkle crispy noodles over and garnish with spring onions or coriander. Serve lime, shallots and pickled mustard separately. (Or just dump them all in). Adjust heat according to personal preference with chilli paste.

Khao Soi or sometimes written as Khao soy is a Burmese influenced dish that is popular in northern Thailand. I wasn't sure if the recipes in English were right on the internet...so I referred to one that made from scratch. I believed that the north and south's curries will be very different and hence refused to believe there will be any red curry paste. I also refused to believe that there is curry powder.,.. or maybe not the type of curry powder we have here that is Indian curry powder. Then I remembered, I do have a Thai friend few doors away from my hubby's office. I call her Ah-Nee and she is from Chiang Rai. I cooked the paste, and brought it to her for a taste test. She said,"Yumz, it's correct, just add some lemongrass and kaffir lime leaf and it'll be perfect, and jack up the heat too". She then told me how it's prepared in her village. It can be made with chicken or pork, bone on, chopped into small pieces. They also prefer to eat it with rice noodles and got shocked when I asked her about egg noodles. She said, she's not sure about other places, but in her village that borders Myanmar, they eat it with rice noodles. Even the crispy noodles are fried rice noodles or glass noodles. And before I left, I asked her again.. any curry powder in it. She gave me big response, "GOSH NO!" and she reminded me to serve it with shallots, not onions, and to put the coconut milk into the broth at the very last minute. For this noodle... I read that, in Chiang Mai, it should be served with egg noodles, not Chinese wanton noodles as it shouldn't have any alkaline smell in it. And so.... I made my own egg noodles, broadly cut, just like how I see it in the pictures. The whole process is a lot of work and so I split the job to be done within 2 days. One day to do the paste, the next day, the noodles and final broth. Everything is ok,but I loathe frying the noodles. Don't know why..but maybe I was rushing for dinner, so I hated the frying part. LOL. Final taste is a great relief! Hubby enjoyed it and so did Reuben :) The girls had other gravies with the noodles. Yes, plural as both girls have different tastebuds. When I had my second bowl of noodles later at night... it hit upon me that the flavour is very very familiar. I remembered I had Thai laksa at a Thai fair before (I tried googling, there is no authentic "Thai Laksa" from Thailand, just Thai noodles). It was exactly this taste. But the toppings were different. And they used a rice noodle that is as thick as angel hair pasta. Now, no wonder Ah-Nee recommended me the Vietnamese rice noodle, it actually tasted pretty similar in texture, just that it was rather fine compared to the one I ate before. I'm pretty happy that this version that I made registered on my tastebud as something I ate before..but I do hope to know that the "Thai Laksa" from the Thai Fair is actually Khao Soi, then I can tell you how close this recipe is. I packed a few portions to give to Ah-Nee and her friends, and she told me, my version was all on the spot. I asked her, what are the exact ingredients she put in (I didn't tell her what I put in) and her ingredients are all that I used, except... the black cardamom. Then I asked her about the black cardamom, she said, some do use it, it's optional. Every family will have their own version, and no two are exactly the same. Lastly before I left, I asked her about the Thai Laksa sold in Malaysia at Thai fairs. She told me, that is Khao Soi. Yay!!! I'm glad my tastebuds were right! Khao Soi @ Northern Thai Curry Noodle Reference: High Heel Gourmet and Ah-Nee Serves: 8-10 Spice paste (all with peeled weight) 4 large Thai chilli (or 12-15 regular dried chillies) 75gm shallot, peeled, coasely chopped 45gm ginger, peeled, coarsely chopped 30gm turmeric, peeled, coarsely chopped 1 Tbsp coriander seeds 2 Chinese black cardamoms (草果) 1 tsp salt 200ml coconut milk 1. Remove seeds from dried chilli and wash it clean. Air dry it. Snip into smaller pieces 2. Remove seeds from black cardamoms (discard shell) and toast it together with coriander seeds on a pan until it smells good. Set aside. Grind until fine. (I use a mill) 3. Put shallot, ginger, chilli together in the pan and toast it until it smells good. Grind or blend this until fine like puree. Add some coconut milk (from the allocated amount) if it's hard to puree. 4. Put coconut milk into pan, and heat until you see the coconut milk starts to crack. Put everything in and saute on medium low heat until it is very fragrant and looks very glossy. Set aside for use later. Khao Soi Broth All the spice paste 1kg chicken (meat and bones) 2 lemon grass, bruised 2 kaffir lime leaves,torn 3L water 400-500ml coconut milk (depending on the concentration of the milk bought, mine was rather diluted, hmmph! Not from my fav stall.) 2 Tbsp light soy sauce 1 Tbsp fish sauce 1 Tbsp salt 2 Tbsp palm sugar (I used Thai palm sugar) 1. Bring water to boil. 2. Put in chicken, lemon grass and spice paste into the boiling water. Let it simmer for 30 minutes. 3. Put in kaffir lime leaves and all the seasonings. Taste and adjust accordingly. Make it very slightly oversalted (remember the coconut milk). 4. Bring the broth back to a rolling boil. Pour in the coconut milk, stir it all the time, when it comes back to a boil, turn off the heat. Chilli paste (for spice level adjustment) 10 dried chillies 5 bird's eye chilli or more 2 shallots 1/2 tsp salt 1. Remove seeds and wash the dried chillies. 2. Grind all the ingredients together except the salt 3. Saute in 3-4 Tbsp of oil with salt, on medium low heat, until it turns dry and crispy. Condiments Fried crispy noodles (just deep fry the noodles in very hot oil for a few seconds until they puff) Thickly sliced shallots Lime Pickled Mustard (Harm choy) Coriander or spring onion To Serve Egg noodles (not Wanton Noodles), cooked accordingly Or Vietnamese rice noodles (recommended by Ah-Nee,of which she says is close to what she normally eats at home back in Chiang Rai ), cooked according to packaging Place single portion noodles in bowl. Pour the broth over with some chicken pieces. Sprinkle crispy noodles over and garnish with spring onions or coriander. Serve lime, shallots and pickled mustard separately. (Or just dump them all in). Adjust heat according to personal preference with chilli paste.

Khao Soi or sometimes written as Khao soy is a Burmese influenced dish that is popular in northern Thailand. I wasn't sure if the recipes in English were right on the internet...so I referred to one that made from scratch. I believed that the north and south's curries will be very different and hence refused to believe there will be any red curry paste. I also refused to believe that there is curry powder.,.. or maybe not the type of curry powder we have here that is Indian curry powder. Then I remembered, I do have a Thai friend few doors away from my hubby's office. I call her Ah-Nee and she is from Chiang Rai. I cooked the paste, and brought it to her for a taste test. She said,"Yumz, it's correct, just add some lemongrass and kaffir lime leaf and it'll be perfect, and jack up the heat too". She then told me how it's prepared in her village. It can be made with chicken or pork, bone on, chopped into small pieces. They also prefer to eat it with rice noodles and got shocked when I asked her about egg noodles. She said, she's not sure about other places, but in her village that borders Myanmar, they eat it with rice noodles. Even the crispy noodles are fried rice noodles or glass noodles. And before I left, I asked her again.. any curry powder in it. She gave me big response, "GOSH NO!" and she reminded me to serve it with shallots, not onions, and to put the coconut milk into the broth at the very last minute. For this noodle... I read that, in Chiang Mai, it should be served with egg noodles, not Chinese wanton noodles as it shouldn't have any alkaline smell in it. And so.... I made my own egg noodles, broadly cut, just like how I see it in the pictures. The whole process is a lot of work and so I split the job to be done within 2 days. One day to do the paste, the next day, the noodles and final broth. Everything is ok,but I loathe frying the noodles. Don't know why..but maybe I was rushing for dinner, so I hated the frying part. LOL. Final taste is a great relief! Hubby enjoyed it and so did Reuben :) The girls had other gravies with the noodles. Yes, plural as both girls have different tastebuds. When I had my second bowl of noodles later at night... it hit upon me that the flavour is very very familiar. I remembered I had Thai laksa at a Thai fair before (I tried googling, there is no authentic "Thai Laksa" from Thailand, just Thai noodles). It was exactly this taste. But the toppings were different. And they used a rice noodle that is as thick as angel hair pasta. Now, no wonder Ah-Nee recommended me the Vietnamese rice noodle, it actually tasted pretty similar in texture, just that it was rather fine compared to the one I ate before. I'm pretty happy that this version that I made registered on my tastebud as something I ate before..but I do hope to know that the "Thai Laksa" from the Thai Fair is actually Khao Soi, then I can tell you how close this recipe is. I packed a few portions to give to Ah-Nee and her friends, and she told me, my version was all on the spot. I asked her, what are the exact ingredients she put in (I didn't tell her what I put in) and her ingredients are all that I used, except... the black cardamom. Then I asked her about the black cardamom, she said, some do use it, it's optional. Every family will have their own version, and no two are exactly the same. Lastly before I left, I asked her about the Thai Laksa sold in Malaysia at Thai fairs. She told me, that is Khao Soi. Yay!!! I'm glad my tastebuds were right! Khao Soi @ Northern Thai Curry Noodle Reference: High Heel Gourmet and Ah-Nee Serves: 8-10 Spice paste (all with peeled weight) 4 large Thai chilli (or 12-15 regular dried chillies) 75gm shallot, peeled, coasely chopped 45gm ginger, peeled, coarsely chopped 30gm turmeric, peeled, coarsely chopped 1 Tbsp coriander seeds 2 Chinese black cardamoms (草果) 1 tsp salt 200ml coconut milk 1. Remove seeds from dried chilli and wash it clean. Air dry it. Snip into smaller pieces 2. Remove seeds from black cardamoms (discard shell) and toast it together with coriander seeds on a pan until it smells good. Set aside. Grind until fine. (I use a mill) 3. Put shallot, ginger, chilli together in the pan and toast it until it smells good. Grind or blend this until fine like puree. Add some coconut milk (from the allocated amount) if it's hard to puree. 4. Put coconut milk into pan, and heat until you see the coconut milk starts to crack. Put everything in and saute on medium low heat until it is very fragrant and looks very glossy. Set aside for use later. Khao Soi Broth All the spice paste 1kg chicken (meat and bones) 2 lemon grass, bruised 2 kaffir lime leaves,torn 3L water 400-500ml coconut milk (depending on the concentration of the milk bought, mine was rather diluted, hmmph! Not from my fav stall.) 2 Tbsp light soy sauce 1 Tbsp fish sauce 1 Tbsp salt 2 Tbsp palm sugar (I used Thai palm sugar) 1. Bring water to boil. 2. Put in chicken, lemon grass and spice paste into the boiling water. Let it simmer for 30 minutes. 3. Put in kaffir lime leaves and all the seasonings. Taste and adjust accordingly. Make it very slightly oversalted (remember the coconut milk). 4. Bring the broth back to a rolling boil. Pour in the coconut milk, stir it all the time, when it comes back to a boil, turn off the heat. Chilli paste (for spice level adjustment) 10 dried chillies 5 bird's eye chilli or more 2 shallots 1/2 tsp salt 1. Remove seeds and wash the dried chillies. 2. Grind all the ingredients together except the salt 3. Saute in 3-4 Tbsp of oil with salt, on medium low heat, until it turns dry and crispy. Condiments Fried crispy noodles (just deep fry the noodles in very hot oil for a few seconds until they puff) Thickly sliced shallots Lime Pickled Mustard (Harm choy) Coriander or spring onion To Serve Egg noodles (not Wanton Noodles), cooked accordingly Or Vietnamese rice noodles (recommended by Ah-Nee,of which she says is close to what she normally eats at home back in Chiang Rai ), cooked according to packaging Place single portion noodles in bowl. Pour the broth over with some chicken pieces. Sprinkle crispy noodles over and garnish with spring onions or coriander. Serve lime, shallots and pickled mustard separately. (Or just dump them all in). Adjust heat according to personal preference with chilli paste.