Khao Soi Soup

CURRY PASTE:--
4 large chilli, dried, seeded & halved
3 shallots, halved
8 garlic cloves, crushed
1 tbsp fresh ginger, peeled & sliced
1 large handful coriander & 1 tbsp, ground
1 tbsp turmeric, ground
2 tsp mild curry powder
1 tsp, soft brown sugar
SOUP:--
2 tbsp rice bran oil
800 ml coconut milk
500 ml chicken stock
2 chicken legs, trimmed & separated drumstick & thigh
2 tbsp fish sauce
1 tbsp brown sugar
juice of 1 lime
SIDS SALT & PEPPER to taste
250 g noodles, gluten-free, eg. rice or buckwheat
2-3 tbsp cornflour
1½ litres rice bran oil
sprig of coriander
2 limes, in wedges
1 red onion, diced

CURRY PASTE: Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together.
SOUP: Heat the oil in a large casserole dish set over a moderate heat until hot.
Add the curry paste and fry for 5-6 minutes until darkened and starting to dry out. Whisk in the coconut milk and the stock. Bring to the boil before reducing to a simmer.
Position the chicken pieces in the broth and simmer steadily for about 30-35 minutes until cooked through.
CRISPY NOODLES: In the meantime, heat the oil in a heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature. As the oil preheats, cook the noodles in a large saucepan of salted, boiling water until just tender, about 2-3 minutes. Drain well and dry on plenty of kitchen paper. Toss in a mixing bowl with the cornflour to coat.
Deep-fry in the hot oil, in batches, until golden-brown and crisp, about 2-3 minutes. Carefully remove from the hot oil and drain on kitchen paper.
SERVE: Once the chicken is cooked through, season the broth with the fish sauce, sugar, lime juice, and some SIDS SALT & PEPPER to taste.
Ladle into bowls and top with the crispy noodles and some coriander.