Chiang Mai Noodle Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 30 ml/2 tbsp fried sliced garlic
• coriander (cilantro) leaves
• 4-6 fried noodle nests (optional)
• 3 spring onions (scallions), chopped
• 4 fresh red chillies, chopped
• 4 shallots, chopped
• 60 ml/4 tbsp sliced pickled mustard leaves, rinsed
• 450 g/1 lb fresh egg noodles, blanched briefly in boiling water
• juice of ½-1 lime
• 15 ml/1 tbsp dark soy sauce
• 60 ml/4 tbsp Thai fish sauce
• salt
• ground black pepper
• 600 ml/1 pint/2½ cups coconut milk
• 600 ml/1 pint/2½ cups chicken stock
• 450 g/1 lb chicken thighs, boned and cut into bitesize chunks
• 5 ml/1 tsp ground turmeric
• 30 ml/2 tbsp Thai red curry paste