Khao Poon Nam Gai

Ingredients

• 700g boneless chicken thighs
• 1.2 litres chicken stock
• 400ml coconut milk
• 3 stalks lemongrass, finely sliced
• 4 shallots, peeled
• 6 garlic cloves, peeled
• 3cm piece galangal, peeled
• 2 tsp ground turmeric
• 5 dried red chillies, soaked in hot water
• 4 makrut lime leaves
• 2 tbsp padaek (Lao fermented fish sauce), or 2 tbsp anchovy paste
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 3 tbsp vegetable oil
• 500g dried rice vermicelli
• 1/2 banana blossom, finely shredded
• 200g bean sprouts
• 150g white cabbage, finely shredded
• 1 large bunch mint and coriander, leaves picked
• 3 limes, cut into wedges
• 2 tsp crushed dried chilli flakes

Before you cook

• Soak the dried chillies in hot water for 15 minutes, then drain them.
• Pound or blend the lemongrass, shallots, garlic, galangal, turmeric, drained chillies and two lime leaves into a red paste.
• Shred the banana blossom finely and hold it in lime water so it does not brown.
• Shred the cabbage, pick the herb leaves and pile everything on a serving platter with the bean sprouts.

Steps

1. Heat the oil in a large pot over a medium heat.
2. Add the paste and fry for 5 minutes, stirring constantly, until it darkens and smells sweet rather than raw.
3. Add the chicken thighs whole and turn them in the paste for 4 minutes.
4. Pour in the chicken stock and add the remaining two lime leaves.
5. Simmer for 20 minutes until the chicken is cooked all the way through.
6. Lift the chicken out and shred it into coarse strands with two forks.
7. Stir the padaek into the broth and simmer for 3 minutes.
8. Pour in the coconut milk and add the fish sauce and palm sugar.
9. Return the shredded chicken to the pot and simmer very gently for 10 minutes without letting it boil hard, so the coconut milk does not split.
10. Taste and add more fish sauce until the broth is boldly savoury.
11. Soak the rice vermicelli in just-boiled water for 4 minutes, then drain and rinse under cold water.
12. Divide the noodles between six deep bowls and pile the raw vegetables and herbs on top.
13. Ladle the hot coconut broth over each bowl.
14. Finish with chilli flakes and serve with lime wedges.