In a pot, combine thick coconut with the evaporated milk and sweetened condensed milk.
Add salt and bring the liquids to a simmer.
Add the chicken and simmer on low heat.
Once cooked, remove the chicken from the broth and pull the chicken meat into thin threads while still warm. Set aside the chicken meat and the broth separately.
In a pestle and mortar, pound beans to a fine paste.
Add the crispy fried shallots and crispy fried galangal and pound to a smooth paste.
Add the shrimp meat, shrimp tomalley and the braised chicken meat; continue to pound until the paste is smooth.
Cook and season the broth:
Transfer the thickening paste into a pot and dilute it with the remaining chicken cooking liquids until it reaches the desired consistency.
Over low heat, simmer the broth until the shrimp are cooked and the beans no longer taste and smell raw.
Turn off the heat before seasoning with chili jam, palm sugar and fish sauce and lime juice to a sour-sweet and salty profile.
Prepare the fried toppings:
In a pan, cook coconut cream until it separates into fat.
Strain and discard the white coagulate that forms after heating the coconut oil.
Fry thinly sliced garlic in the coconut oil.
Add hair-thin julienned dried red long chilies just before the garlic turns golden.
Add a knob of butter and turn off the heat as soon as it melts.
Pour the garlic-chili-butter oil over the seasoned chicken broth.
How to serve the dish:
Place a portion of the fermented rice noodles in a serving bowl.
Using a ladle, pour the chicken coconut broth over the noodles.
Serve the dish alongside batter-fried vegetables, fried fish cakes (ทอดมัน), haaw mohk (ห่อหมก), slices of cucumber, water chestnuts and thin slices of radish.