Curry Paste:

1. Grate fresh ginger. Combine Thai curry paste, tumeric, curry, coriander & cardamom and mix in a small bowl. Set it aside.

Curry Soup:

1. Open a can of coconut milk (~2 cups) and add the khao soi curry paste. Turn up the pot to medium heat and cook until the curry paste dissolves into the coconut milk.
2. Salt and pepper the chicken legs and fry them in a oiled pan 3-4 minutes per said until you get a golden crust on the outside. Keep in mind that it will be par-cooked. You will finish cooking it by boiling it in the curry soup.
3. Add chicken broth, and water. Place chicken legs into soup. Let it boil gently (uncovered) for 45 minutes to an hour until the chicken is cooked through. The flavors and spices will really come together during this time. Make sure to keep tasting all the way through and monitor. Season with brown sugar, light soy sauce, and dark soy sauce to taste. If too salty or strong, dilute with water slightly.

Roast Chili Sauce:

1. Slice garlic and shallots finely.
2. Heat a small pot of oil over medium heat.
3. Fry the garlic, shallots, and dried red chilis separately in this oil. Remove and save the oil.
4. Pound the fried garlic, shallots, and chilis together in the mortar and pestle.
5. Add back 2 Tablespoons of the frying oil to form the chili sauce.

Noodle Toppings:

1. Boil 12 ounces of fresh egg noodles until they are al dente.
2. Fry the remaining 3 ounces of egg noodles in oil until golden brown.
3. Place the boiled noodles in the bottom of the bowl and scoop a chicken drumstick and the curry soup over the top. Top with a handful of fried noodles.
4. Serve with sliced raw shallots, preserved mustard greens, lime slices, roast chili sauce, and a stalk or two of cilantro.