1. Prepare the Stock: In a saucepan large enough to fit the whole chicken, place the stock cubes and fill the pan halfway with hot water.
2. Add the Flavours: Add Shemin’s Thai Green or Thai Red Curry Paste, the tamarind block, and chopped coriander stems to the pan.
3. Add the Chicken: Place the whole chicken in the pan, then top up with hot water until the chicken is fully submerged.
4. Simmer: Simmer for 1 hour, then remove the chicken and shred the meat.
5. Cook the Noodles: Cook the noodles according to the packet instructions, enough to serve 6 people.
6. Serve: To serve, divide the noodles into bowls, ladle over the broth, and top with shredded chicken.

Tips:

1. Customise the Spice: If you like your broth spicier, add a few fresh chillies or a pinch of chilli flakes when adding the curry paste. Or for a milder broth, you can add coconut milk.
2. Perfect Noodles: Rinse the cooked noodles under cold water after draining to stop them from sticking together. You can toss them in a little sesame oil to prevent clumping and add extra flavour.
3. Noodle Options:
   • Rice noodles: Ideal for a light, gluten-free option that absorbs the broth well.
   • Egg noodles: Add richness and a slightly chewy texture to the dish.
   • Soba noodles: Buckwheat soba offers a nutty flavour and more robust bite.
   • Udon noodles: For a heartier, thicker noodle that pairs well with a rich broth.
4. Tamarind Block: To make the tamarind easier to dissolve, soften the block in a small amount of warm water and mash it before adding to the broth. This helps distribute the tangy flavour evenly.
5. Chicken Shredding Made Easy: Once the chicken is cool enough to handle, use two forks to shred it quickly and evenly. If you prefer larger chunks, you can simply chop the meat instead.
6. Make it a Feast: To bulk up the dish and add more texture, include sliced vegetables like bok choy, mushrooms, or carrots in the broth. Add them during the last 10-15 minutes of cooking to keep them tender yet crisp.
7. Finishing Touches: Before serving, garnish the dish with fresh coriander leaves, sliced spring onions, or a squeeze of lime to give it a bright, zesty finish.