Blend the spices that need to be ground in a blender until smooth.

Preheat a pot with cooking oil, pour the grounded spices and stir until cooked. Add lemongrass, bay leaves, kaffir lime leaves, galangal, salt, sugar, and pepper. Stir them well.

After around 3 mins, add the water and chicken into a pot, stir it until the water blends with the spices, add celery stalks, cover the pot and let the chicken cooked really well.

Meanwhile we prepare for the other stuff, cut the potatoes into 4 and slice thinly like chips and fry them until crispy, put aside.

Peel boiled eggs and cut into half. Put aside.

Boil some water and cook the rice noodle for 3 mins until it soften, drain the water with the strainer, put aside.

Chop celery leaves, put aside.

If you like spicy we will make the chili sauce for it, boil the chilies, fry garlic and candle nuts with a little bit of oil for 3 mins (don't let them burn) Mash the garlic and candle nuts while hot, add boiled chilies, mash them well, add salt and taste it.

After the chicken cooked properly, take them out of the soup and shred them, put aside.

When everything is ready we prepare a bowl to serve it, put rice noodle, shredded chicken, and potato chips, pour the hot soup on top of them, add boiled egg, sprinkle chopped celery leaves, and put chili sauce on the side if you like it spicy.