Ingredients
2 chicken drumsticks
2 chicken thigh bone-in
3 clove garlic
2 tbsp ginger
2 shallots
2 lemongrass
2 carrot
200 gram flat beans
200 gram shiitake mushrooms
1 L chicken broth
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 cup Thai basil
200 gram glass noodles
2 tbsp thai yellow curry paste
400 gram coconut milk
Directions
Step 1
Mince garlic ginger and shallots and fry on low heat until fragrant
3 clove garlic
2 shallots
2 tbsp ginger
Step 2
Add the chicken drumsticks and thighs skin side down and cook for 3 or 4 minutes
2 chicken thigh bone-in
2 chicken drumsticks
Step 3
Push the chicken and garlic to the side to avoid burning then add 2 tablespoons of yellow thai curry paste the pan and fry 2 minutes
2 tbsp thai yellow curry paste
Step 4
Add in 1 litre of chicken broth 2 bashed stalks of lemongrass 2 large roughly chopped carrots and mushrooms and cook for 10 minutes
1 L chicken broth
2 carrot
200 gram shiitake mushrooms
Step 5
Add 1 can of coconut milk and the flat beans (or use green beans instead if you cant get flat beans) then remove the cooked chicken and set it aside
400 gram coconut milk
200 gram flat beans
Step 6
Soak the glass noodles in luke warm water for a few minutes
200 gram glass noodles
Step 7
To the thai soup add fish sauce soy sauce and brown sugar then taste and adjust as needed
1 tbsp soy sauce
3 tbsp fish sauce
1 tbsp brown sugar
Step 8
Place cooked rice noodles in each bowl for serving then add the soup and chicken and garnish with a nice amount of Thai basil
