To begin, prepare the curry paste. In a large bowl, combine the red curry paste, turmeric, curry powder, minced garlic, ginger, and shallot. Mix well until you have a smooth paste. Add the palm sugar and stir until incorporated. Set aside while you prepare the next step.

In a deep pot over medium heat, add 2 tablespoons of vegetable oil. Once heated, add the curry paste and cook for about 2-3 minutes until fragrant, stirring constantly to avoid burning. The spices will release their aroma, forming the flavourful base of the dish.

Add the chicken pieces to the pot and stir to coat them evenly with the curry paste. Cook for 5-6 minutes, allowing the chicken to brown lightly. This process helps the chicken absorb the rich flavors of the curry.

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Add the soy sauce and fish sauce for depth of flavour. Let the curry simmer for 20 minutes, allowing the chicken to cook through and the broth to thicken slightly.

While the soup is simmering, prepare the crispy noodles. Heat enough vegetable oil in a small pot to deep fry the noodles. Once hot (about 180°C), add the 50g of egg noodles in small batches. Fry for 1-2 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.

Cook the remaining 300g of egg noodles according to the package instructions, usually 3-5 minutes in boiling water. Drain and set aside. These noodles will form the base of your Khao Soi.

Once the curry has finished simmering, taste the broth and adjust the seasoning if necessary. You can add more fish sauce for saltiness or lime juice for a tangy balance. The broth should be rich and slightly spicy, with a hint of sweetness from the palm sugar.

To serve, divide the cooked egg noodles into four bowls. Ladle the chicken curry over the noodles, making sure each bowl gets a generous amount of chicken and broth. Top with a handful of crispy noodles. Garnish with fresh cilantro and lime wedges on the side for squeezing. Khao Soi is traditionally served with pickled mustard greens, shallots, and chili oil for added heat and flavour.