Northern Thai curry noodle soup (Khao soi)

1. Cut the chicken legs in half at the joint; heat a little oil in a pan and fry the red curry paste with the curry powder and turmeric for 1-2 minutes.

2. Pour in half the coconut milk, bring to the boil, then add the chicken and coat it on all sides with the spiced cream.

3. Pour in the stock and the rest of the coconut milk, season with the fish sauce and sugar and simmer over low heat for 35-40 minutes until the chicken is tender.

4. Meanwhile deep-fry a quarter of the noodles in small nests in plenty of hot oil until crisp and drain on kitchen paper; cook the rest according to the packet and drain.

5. Divide the cooked noodles between deep bowls, add the chicken and ladle over plenty of the hot curry broth.

6. Top with a crispy noodle nest and serve with pickled mustard greens, sliced shallots and lime wedges.

Tip: The signature dish of Chiang Mai, brought by Burmese and Chinese Muslim traders; soft and crispy noodles together are the whole experience. Instead of pickled mustard greens, well-squeezed sauerkraut also suits it.