Kao Soi Gai (Chiang Mai Curried Noodle and Chicken Soup)

Paste
2 dried red chilies
4 red shallots, peeled
1 tablespoon turmeric, powdered or fresh
2 tablespoons fresh ginger
2 sprigs fresh coriander
3 cardamom seeds
1 pinch salt

Soup
5 cups coconut milk
1 chicken breast (100 grams or 3 ounces)
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 cups water
2 teaspoons salt
75 g fresh egg noodles
noodles

Garnishes
red shallots, sliced
pickled Chinese mustard, sliced
wedges of lime

To make the paste:
- Roast the chillies, shallots, cardamom, coriander and ginger until softened. Remove from pan. Then pound the roasted ingredients, together with salt and turmeric(using a mortar and pestle) until smooth.

To make the soup:
- Simmer 2 cups of the coconut cream with the paste until it is thick and fragrant.

- Add the chicken, stir well and then keep simmering until the chicken is cooked.Then add all coconut milk and water. Wait until boil.

- While soup is simmering, fry the egg noodles in hot oil, drain.

- Add salt and the two soy sauces into the soup. The soup should taste a bit salty and slightly sweet from the coconut cream.

- Blanch noodles in boiling water, drain.

- Put blanched noodles in a bowl, pour over the soup,add garnishes and fry egg noodles on top.