Khao Pune (Chicken Curry Noodles)

Ingredients:

1 whole, oven, ready chicken, cut into serving pieces
500g chicken feet (optional)
1 stalk of lemongrass
3 kaffir lime leaves
1 pice dried galangal root
1 tbsp groundnut oil
1 shallot, finely diced
440g tin coconut milk
120ml noodle curry paste
2 tbsp red curry paste
fish sauce, to taste
2 tbsp palm sugar

For Serving:
rice vermicelli noodles, boiled
cabbage, shredded
beansprouts
long beans, finely sliced
coriander leaves, shredded
spring onions, sliced

Method:

Place the chicken is a large stockpot then add the chicken feet, lemongrass, lime leaves and dried galangal. Pour over enough water to cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook gently for about 40 minutes, or until the chicken is tender.

Remove the chicken pieces and set aside, but continue cooking the stock. As soon as the chicken is cool enough to be handled, strip the meat from the bones. Place the chicken meat in a mortar and pound until the chicken is thoroughly shredded (do not over-pound, or you will end up with a paste).

Heat the oil in a wok and use to fry the shallot for about 2 minutes. Stir in the curry pastes and fry for a few minutes more, or until aromatic. Add the coconut milk and bring to a simmer. Strain the chicken stock and add to the contents of the wok with the mashed chicken. Season to taste with fish sauce and stir in the palm sugar. Bring back to a simmer and stir until the sugar has dissolved.

To serve, cook the noodles according to the packet instructions then refresh in cold water. Separate the noodle strands then place a mound in the bottom of a soup bowl (traditionally, a wide 'pho' soup bowl is used). Place a layer of shredded cabbage on top, followed by a layer of beansprouts and long beans. Garnish with coriander leaves and spring onions.

Layer the hot chicken curry sauce over the top and serve.