Polly Pocketsy

Thai Chicken Noodle Soup 

Mince garlic ginger and shallots and fry on low heat until fragrant 

Add the chicken drumsticks and thighs skin side down and cook for 3 or 4 minutes 

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 

Add in 1 litre of chicken broth  2 bashed stalks of lemongrass  2 large roughly chopped carrots and mushrooms  and cook for 10 minutes 

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 

Soak the glass noodles in luke warm water for a few minutes 

To the thai soup add fish sauce soy sauce and brown sugar then taste and adjust as needed 

Place cooked rice noodles in each bowl for serving then add the soup and chicken and garnish with a nice amount of Thai basil 