Start by making a batch of Thai Chicken Stock according to the recipe here, but using 2 pounds (907 g) of chicken leg quarters instead of the chicken carcass.

You’ll be using the chicken and 1 cup (240 ml) of the stock for this dish.

Reserve the rest of the stock for future use.

While the stock is cooking, make the crispy noodle garnish.

Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).

Prepare a sheet pan with a wire rack or a large plate with paper towels.

Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.

Drain well on the wire rack and reserve for garnish.

In a medium saucepan, warm the 3 tablespoons (45 ml) of coconut cream over medium heat and stir in both curry pastes and the lime leaves.

Stir-fry this mixture for about 1 minute until the pastes start to deepen in color and are thick and fragrant.

Add the chicken pieces and stir to coat with the paste, about 1 minute.

Stir in the remaining coconut milk and 1 cup (240 ml) of the Thai Chicken Stock into the saucepan, being careful to scrape the pan and incorporate anything that was clinging to the bottom.

Increase the heat to high to bring to a boil.

Allow to boil for about 5 minutes, then reduce the heat to a strong simmer.

Simmer for about 10 minutes, until the volume of liquid has evaporated by about a quarter and the liquid coats the back of a wooden spoon.

Add the fish sauce, tamarind concentrate and sugar.

Taste and adjust any of the seasonings if you’d like.

To serve, separate the boiled noodles among four bowls, and place a chicken leg in each.

Ladle about 6 to 8 ounces (180 to 240 ml) of the rich broth over each noodle bowl.

Garnish with the crispy noodles, mustard greens, shallots, scallions and cilantro.