Start blending the ingredients for paste spices (shallots, garlic cloves, turmeric powder, candlenuts, lime leaves and some oil). Use blender or food processor whichever easier.
Pre heat a bit of oil and sauté the paste in a pan for about 15 minutes.

Let the chicken cooked under medium heat, take out when they’re done. It should turn yellowish like this ! Now, keep the soup boiled in a small heat for another 1/2 hour or more. The longer, the better!

Now, my not so much favourite step is to fry them. Pre heat oil in a pan and start frying just until it turns golden brown, so it takes less than 2 minutes. I used oil splatter cover to reduce the splash and make sure you lower the heat A LOT once oil is heated.

Once it’s done, you can start shredding the chicken and also boil some eggs, vermicelli noodles, wash bean sprouts and cut some spring onions for toppings. Bean sprouts can be replaced by sliced cabbage or sliced tomatoes :)

Chilli paste needs to be sautéed in a small pan, it’s optional if you don’t want the soup spicy.

Put your noodles, shredded chicken and all toppings in your bowl, pour yellow soup to finish. Selamat makan (Bon appetite) !