Toast 2 black cardamom pods and 1½ tablespoons of coriander seeds in a dry skillet. Grind to a powder with 20g of mild dried chilies, such as guajillo, torn into pieces.
In the same skillet, char 20g of sliced ginger, then ½ cup of shallots. Pound the ginger to a fine paste in a mortar.
Pound in the shallots and 1 teaspoon of coarse salt, then the ground spices and 1 teaspoon of ground turmeric, to make a paste.
Boil ½ cup of coconut milk in a pot. Stir in the paste and cook until very thick and the oil starts to separate.
Add 1 cup of coconut milk for the broth, 3 cups of water, 3 tablespoons of soy sauce, 1 tablespoon of black soy sauce, and 1 tablespoon of palm sugar.
Add 8 chicken drumsticks and simmer gently for about 40 minutes, until fork-tender.
Heat oil for frying to 350°F / 175°C. Fry 85g of fresh flat egg noodles, cut into short lengths, until golden; drain.
Boil 255g of fresh flat egg noodles for about 3 minutes; drain. Divide between bowls with 2 drumsticks each, ladle over the broth, and top with the fried noodles.
