Paste
2 shallots, quartered
5 large dried hot chilis, seeded, stemmed
10 small dried hot chilis, seeded, stemmed
Ginger root, chopped (weight equivalent of a small lime)
1 tsp curry powder
2 stalks lemongrass, just white part, thinly sliced
1 tbsp fish sauce
5 large garlic cloves, halved
1 serrano chili (optional)
Khao Soi
1 tsp curry powder
3 tbsp soy sauce
3 tsp whiskey
3 tsp sugar
1.5 lbs chicken drumsticks
1 can coconut cream, 1 can coconut milk
3.5 cups chicken broth
2 tbsp palm sugar, or brown sugar as a substitute
Half a bunch of cilantro and full bunch of spring onions, chopped
10 oz thin, flat egg noodles
1/2 cup vegetable oil
For Serving
2 shallots, thinly sliced
2 limes, quartered
Picked cabbage (cover sliced cabbage leaves with rice vinegar and a few tbsp sugar in a jar for one week)
Serves Four Total Time: 120 Minutes
Paste
Place chilis in a flat bowl and add boiling water so that they are just covered. Let them soak for 10 minutes. Take chilis out of water and slice into small pieces. Add cut chilis, along with a few tbsp of soaking water into blender, along with the the rest of paste ingredients. Blend until past-like, adding more soaking water if necessary. Take out paste and pound in mortar for 15 minutes until paste is smooth and uniform.
Khao Soi
Mix together the curry powder, soy sauce, whiskey and sugar. Rub the marinade into the chicken and let sit under foil or plastic wrap for 30 minutes. Begin heating up chicken stock. Add half the can of coconut cream to a large pot at medium heat, and stir for two minutes. Add in the paste and continue stirring continuously. Add in the rest of the coconut cream as well as the chicken. Finally add in the chicken stock, sugar and coconut milk and stir. Let simmer open for one hour and fifteen minutes.
In a small pot cook half of the egg noodles, drain. Soak the other half of the egg noodles in cold water for two minutes. In a small pan heat the vegetable oil to high heat. Add the soaked noodles. Turn down the heat slightly and fry for about 4 minutes or until golden brown.
Split the cooked noodles among the four bowls, and then the cilantro and spring onions. Cover noodles with sauche until no longer visible and add one drumstick to each bowl. Finally add the crispy noodles on top of the chicken. Serve shallots, limes, and pickled cabbage in a bowl on the side.
