1 pack cellophane noodles,soaked in hot
water to soften
5 hard-boiled eggs,peeled and quartered
1 1/2 cups bean sprouts
5 tbsp chopped celery leaves
3 tbsp fried shallots(small pinkish purple onion)
15 shallots(small pinkish purple onion)
10 cloves garlic
2 tsp turmeric powder
2 tbsp coriander powder
3 tbsp oil
3 stalks lemongrass,bruised
2"galangal(a root similar to ginger)sliced
8 fragrant lime leaves
salt and pepper to taste
Simmer the whole chicken in 6 cups water for 30 minutes.
To make the Spice Paste:
Chop the shallots,garlic,candlenuts,ginger and turmeric
powder and ground to fine paste.
Heat oil in a heavy pan and saute the ground paste together
with remaining spice paste ingredients for 4-5 minutes,
put the cooked spice paste with the partially cooked
chicken and simmer for another 20 minutes.Season soup
to taste with salt and pepper.Remove the chicken from the
stock,debone meat and cut into shreds.Strain stock and
put to reheat.
Divide the cellophane noodles,hard-boiled eggs,bean sprouts,
celery leaves and chicken among 6 large bowls.Top with stock
and sprinkle with fried shallots.