Khao Soi Lam Mee

Instructions

1. 1

   Season the duck legs generously with salt and pepper. Sear them in a hot pot or pan until golden brown on all sides. Remove duck and set aside.

   ~15 min
2. 2

   In a mortar and pestle or blender, combine garlic, shallots, ginger, turmeric, cumin, and coriander powder. Grind into a fine paste.

   ~10 min
3. 3

   In the same pot used for the duck, add the curry paste and cook for 2-3 minutes until fragrant. Add the ground spice paste and cook for another 5 minutes, stirring constantly.

   ~8 min
4. 4

   Pour in the coconut milk and chicken broth. Add the bruised lemongrass stalk and kaffir lime leaves. Bring to a simmer.

   ~5 min
5. 5

   Return the seared duck legs to the pot. Cover and simmer gently for 1.5 to 2 hours, or until the duck is very tender and falling off the bone. Stir in fish sauce and palm sugar. Taste and adjust seasoning.

   ~120 min
6. 6

   While the duck is braising, prepare the crispy noodles. Heat 500 ml of vegetable oil in a frying pan over medium-high heat. Fry the rice noodles in batches until golden brown and crispy. Drain on paper towels.

   ~15 min
7. 7

   Cook the remaining rice noodles according to package directions. Drain and divide among serving bowls.

   ~5 min
8. 8

   Ladle the rich duck curry broth over the cooked noodles. Place a braised duck leg in each bowl. Top generously with crispy fried noodles, fresh cilantro, chopped pickled mustard greens, and optional sliced chili.

   ~5 min
9. 9

   Serve immediately with lime wedges on the side.