Khao soi Chiang Mai curried noodle soup

Preheat the oven to 180°C/160°C fan/gas mark 4.

Heat 2 tbsp vegetable oil in a frying pan. Add the chicken (1 pack) and sear for 3-4 minutes over a medium-high heat, until browned. Transfer to a roasting tray, season well and cook in the oven for 20 minutes.

For the curry paste, dry-fry the cinnamon stick (1), star anise (1), coriander seeds (2 tbsp) and cumin seeds (1 tbsp) in a frying pan over a medium heat until browned and fragrant. Transfer to a spice grinder or pestle and mortar and grind or bash to a powder. Add the lemongrass (2 stalks), garlic (3 cloves), ginger (1 piece), shallot (1), coriander (1 bunch) and chilli flakes (1 tbsp) and blitz or bash to a paste.

For the curry base, put the coconut cream (200 ml) and coconut oil (1 tbsp) into a wok. Add the curry powder (1 tbsp) and 4 tbsp of the curry paste (any left over can be frozen) and cook for 4-5 minutes over a medium heat. Stir in the brown sugar (1 1/2 tbsp), fish sauce (2 tbsp), soy sauce (2 tsp), chicken stock (200 ml) and coconut milk (200 ml) and leave to simmer for 20 minutes.

For the pickled onions, put the onions (2), vinegar (150 ml), caster sugar (1 tbsp), salt (1 tsp) and five-spice powder (1 pinch) into a pan and bring to the boil. Remove from the heat and leave to cool.

Cook the egg noodles (2 packs) according to the pack instructions. Set aside 55g and add the remainder to the curry sauce.

In a deep-sided frying pan, heat a 2cm layer of vegetable oil over a medium heat. Lower the reserved noodles into the oil and fry until golden brown and crispy. Drain on kitchen paper.

Slice the chicken breasts at an angle.

To serve, ladle the curry noodle soup into 4 bowls. Top each with the sliced chicken and garnish with the crispy noodles, pickled onions, coriander (1 handful) and lime wedges (1).