Put the chicken in a big heavy pot, and add in 1.5 litres of water, 3 garlic cloves, 1 onion roughly chopped, a pinch of salt and a stalk of lemongrass. Bring to boil and then turn the heat down, simmer for 20 minutes or till the chicken is cooked. Remove chicken into a bowl, cover and set aside. Strain the stock for and keep for the broth.

Using the same pot, heat 2 tablespoons of oil and fry the pounded ingredients. Let it fry for 30 seconds on low heat and then add in the Soup ingredients. Stir gently keeping it on low making sure it doesn't burn. Cook for 10 to 15 minutes till oil separates,
• Now add in the chicken stock and another 500ml to 1 litre of water. Add in the salt and let it boil then simmer for another 15 minutes.

While waiting for the soup, shred the chicken breast and set aside.
• Blend all the ingredients for the soya sambal in a hand mixer. Add a little water only to loosen it.

To serve
• Put some noodles in a bowl. Spoon a few ladles of the soup into the bowl. top with your favourite condiments of shredded chicken, bean sprouts, sliced spring onions, lime wedges and crushed roasted peanuts.
• Add in sambal kicap to your liking
• ENJOY!