On a recent trip to Thailand, I learned this recipe for a local soup called Khao Soi Curry. It has whole chicken drumsticks (one per person) that marinates in the curry sauce while it cooks.
2 tbsp. curry paste (see below)
2 chicken drumsticks
2 cans coconut milk
2 cups water or chicken stock
2tsp fish sauce
2 tsp brown sugar
½ tsp black soy sauce
400g boiled egg noodles
5 cloves garlic, diced
1 tbsp coriander and spring onion cut into 1cm slices
100g crispy egg noodles
Khao Soi Curry Paste Ingredients
5 red Thai chillies, seeds removed
5 cloves of garlic
2 big shallots, peeled and roughly chopped
1 tsp kaffir lime zest (on microplane)
1 tsp cardamom seeds
1 tsp coriander seeds
1 tbsp coriander roots, chopped
2 tsp fresh turmeric, finely sliced
2 tbsp lemongrass, finely sliced
1 tbsp fingerroot, finely sliced
1 tbsp curry powder
1 tsp salt
1 tbsp shrimp paste
Curry Paste Method
With a mortar and pestle or food processor combine chilies, garlic, shallots, kaffir lime zest, cardamom seeds, coriander seeds, coriander roots, turmeric, lemongrass and finger root together. Once a coarse paste transfer to a large pan/wok and fry lightly until fragrant.
Pour coconut milk into the wok with curry paste (or large pot) and heat on a medium heat until it begins to bubble
Add chicken drumsticks and heat on low to simmer for around 15 minutes or until tender. Ensure the pot is deep enough for the chicken to be immersed in liquid.
Add the fish sauce and brown sauce. Simmer over a low heat for about an hour or until the chicken is tender.
Boil the egg noodles in water according to the packet instructions. Drain and place into serving bowls
Serve chicken into the bowls and spoon in the curry soup. Garnish with fried egg noodles, garlic, spring onions and coriander to serve