Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander seeds
  • Cumin seeds
  • Yellow mustard seeds
  • Fennel seeds
  • Peppercorns
  • Cloves
  • Turmeric
  • Chillie powder

Method:
  1. Grind and mix all curry powder ingredients into powder by pestle and mortar or a food processor
  2. Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock
  3. Cook noodles according to instructions and set aside
  4. Chop the chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned.
  5. Return the fried chicken pieces to the pot and add all the other ingredients.
  6. Bring to a boil reduce the heat and simmer gently until the soup is thick.
  7. Serve with Chinese crullers or Cucur Badak (both recipes in the list). Garnish liberally with chopped scallion or fried shallots.