Chiang Mai curry noodle soup

Preparation - 30 minutes

Fill a pan with water and bring to a boil. Heat oil in a heavy-bottomed pan for deep-frying.

Peel and roughly chop the shallots and garlic cloves. Remove the peel of half a lime with a vegetable peeler and then finely chop it.

Make a smooth paste from the shallots, garlic, lime peel and dried chillies. You can do this with a small blender or mortar. If the paste won't blend as smooth as you'd like, you can always add a little bit of water. Then also add the ground turmeric and galangal to the paste.

Bruise the lemongrass stalk. Cut the spring onion into rings and the rest of the lime into wedges and set aside.

Finishing Chiang Mai curry noodle soup - 30 minutes

Heat a little sunflower oil in a large deep pan and fry the spice paste for a few minutes. Then gradually add coconut milk while stirring well.

Then add the chicken legs along with the lemongrass stalk and stir well. Add sugar and bring it to a boil. Add a glass of water and let it boil over medium heat for about 20 minutes.

Meanwhile, cook the noodles or tagliatelle in the pan with boiling water. Then drain them and rinse them briefly with warm water to prevent the noodles from sticking.

Fry ⅓rd of the noodles in the hot oil until golden brown. Transfer the fried noodles onto a paper towel to remove the excess oil.

Divide the remaining noodles over bowls or deep plates. Ladle the soup over it and then place the chicken legs on top. Finish with fried noodles, lime wedges and spring onion. Enjoy!