Ingredients:

500 grams chicken thigh

15 batches small dried egg noodles

¼ cup soy sauce

½ teaspoon salt

1½ cups thick coconut milk

3½ cups thin coconut milk, (1¾  cups thick coconut milk mixed with 1½ cups water)

1 cup vegetable oil for frying noodles

5 cups water for blanching noodles

Side dish: pickled lettuce, pickled shallots, grounded chili fried with oil, quartered limes

Curry paste: finely pound all ingredients together.

2 large dried chilies, chopped and roasted

1 tablespoon ground sea salt

¼ cup peeled shallots, finely chopped and roasted

1 tablespoon turmeric, finely chopped and roasted

1 tablespoon mature ginger, finely chopped and roasted

1 tablespoon coriander seeds, roasted and finely pounded

½ tablespoon peeled black cardamom, roasted and finely pounded

Pickled vegetables:

250 grams pickled lettuce

250 grams shallots

1 cup vinegar

1 tablespoon sugar

½ tablespoon salt

Methods:

1. Clean chicken and pat dry. Slice into bite-sizes, set aside in a bowl. Heat the thin coconut milk in a pot over medium heat. Add salt and continue to heat until coconut oil floats on the surface.
2. Remove the oil on the surface for ½ cup and put in a wok. Heat the wok and add the curry paste, stir-fry until fragrant, then add the mixture back to the coconut milk pot. Add chicken and simmer until the chicken is tender. Add the thick coconut milk, stir well and season with light soy sauce. Taste to adjust the flavor, and add salt if the salty taste is not noticeable.
3. Bring a pot of water to a boil, add 10 batches of dried noodles then blanch to soften. Fry 1 batch in medium heated oil until the noodles are crispy and turn into yellow color. Then take the noodles out to drain excess oil. Once cooled, place the fried noodles in a container and close it tight with the lid to maintain the crispy texture.
4. To prepare the pickled vegetables, wash the lettuce and drain, then slice into small pieces. Peel the shallots, halve and set aside in a bowl. Add vinegar, sugar and salt to a small pot, heat up until salt and sugar dissolved. Add the sauce into the lettuce and shallots bowl. Soak for 1-2 hours.
5. To serve, place the blanched noodles in a bowl. Add the chicken and the soup into the noodles and sprinkle with fried noodles. Serve with pickled lettuce, pickled shallots and fried ground chili.

Note:the soup is moderately condensed with a little oil on the surface. The chicken is tender with a pleasant scent.