Weeknight khao soi

Salt the four boneless skinless chicken thighs lightly on both sides and let them sit.

Combine curry powder, turmeric, paprika, coriander, salt, garlic paste, ginger paste and lemongrass paste for the quick curry paste.

Grate the zest of one lime into the paste and stir to combine.

Add a big spoonful of coconut oil to a heavy bottom pot over medium high heat, drop in the paste and fry two to three minutes stirring constantly to cook off the raw edge.

Add the chicken stock, three cans of full fat coconut milk, fish sauce, brown sugar and sambal, and bring to a simmer to dissolve the paste.

Add the salted thighs and cook over medium heat for 10 minutes.

Add 175 grams of egg noodles and stir them in.

Cover and simmer over medium heat eight to 10 more minutes until the noodles are just past al dente.

Lift the cooked thighs out after an 18 to 20 minute total cook, shred them and run the knife through once or twice into spoon-sized pieces.

Return the chicken to the pot and stir in, loosening with a big splash of chicken stock if the broth is too thick.

Serve topped with crispy fried wonton strips, shaved raw red onion, cilantro and chopped pickled mustard greens.