Ingredients

Instructions

1. 1

   Heat 1 tablespoon of oil in a large pot over medium heat. Add the red curry paste and yellow curry powder, stirring constantly for 2 minutes until fragrant.

2. 2

   Pour in about 1/2 cup of the coconut milk and stir vigorously until the oil begins to separate from the curry paste mixture.

3. 3

   Add the chicken drumsticks to the pot, tossing to coat them thoroughly in the curry base.

4. 4

   Pour in the remaining coconut milk and chicken broth. Bring the mixture to a gentle boil.

5. 5

   Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

6. 6

   Stir in the fish sauce and brown sugar. Taste the broth and adjust saltiness or sweetness if necessary.

7. 7

   While the soup simmers, prepare the noodles. Heat the remaining vegetable oil in a small, deep pan or wok.

8. 8

   Take a small handful of the uncooked egg noodles and fry them in the hot oil until golden and crispy (about 30-60 seconds). Remove and drain on paper towels.

9. 9

   Boil the remaining egg noodles in a separate pot of water according to package instructions, then drain well.

10. 10

    Divide the boiled soft noodles among four serving bowls.

11. 11

    Ladle the hot curry broth and chicken drumsticks over the soft noodles.

12. 12

    Top each bowl with a nest of the reserved crispy noodles.

13. 13

    Garnish with sliced shallots, fresh cilantro, and a wedge of lime before serving.