Ingredients

2 tablespoon	cooking oil
10	shallots
5 cloves	garlic
2 teasppon	turmeric
3	candlenuts
3 stalks	lemongrass
5	Kaffir lime leaf
3 lbs	Chicken
2 quarts	water
	salt
	pepper
1	cellaphone noodles
2 cups	white cabbage
2 cups	bean sprouts
2	hard boiled egg
2	limes
	fried shallot
1 tablespoon	green onion
	Sweet Soy Sauce
	sambal oelek

Instructions

Put the shallots, garlic and candlenuts in a food processor. Grind it into a paste.

Heat the soup pot pan, add the oil and sautee the paste until fragrant. Add the lemongrass and kaffir lime leaf. Then add chicken (I use whole cut-up chicken). Salt and pepper sparingly. Then add the water in. Let it simmer for about 30 minutes to 1 hour.

Soak vermicelli into hot water and then add it to the soup.

When you are ready to eat. Add white cabbage and bean sprout into the pan for just a few second so that it's still remain crunchy.

Serve with warm with white rice and garnish with some hard boiled eggs, sprinkle of limes, fried shallots, green onion and soy sauce to brighten up the taste. And if you love to add some heat, add some sambal oelek and ready to dig in.

Hope you enjoy it.