Northern Thai Curry Noodle Soup with Chicken

For the Curry

• 2-3 chicken legs
• 15g red curry paste
• A good handful of yellow flat noodles
• 1 tsp roasted coriander seeds
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp chicken stock
• 1 tsp tamarind sauce
• 250ml coconut milk
• 500ml water

For the Toppings

• A good handful of yellow flat noodles
• 2 shallots roughly chopped
• 1 lime, quartered
• 1 tbsp pickled cabbage
• Chilli powder

1. Bring 500ml water to the boil in a large sauce pan and add the chicken legs. Simmer for 15-20 minutes until nice and soft. Keep the water for later.
2. Smash the roasted coriander seeds in a pestle and mortar, then mix with the red curry paste.
3. Heat the oil in a wok, add the curry paste with coriander seeds, turmeric and curry powder and fry for a minute or so until they give off a nice aroma.
4. Add the coconut milk, the water left from boiling the chicken, chicken legs and bring to the boil.
5. Add the palm sugar, stock, fish sauce and tamarind sauce and simmer for 10 minutes.
6. Whilst the curry is simmering, in a wok or pan quickly deep fry a good handful of yellow flat noodles until nice and crispy for the topping.
7. In a large sauce pan, bring some water to the boil and add the other handful of yellow flat noodles, simmer for around 3 minutes. Remove from the heat and drain well.