1 chicken

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)

Spice Paste:

15 shallots(small pinkish purple onion)

10 cloves garlic

8 candlenuts

2"ginger

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,

stirring frequently.

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.