400gmschicken breastsboneless, skinless, cut into cubes
400gmsrice noodles
2tbspcooking oil
1stalklemongrass
200mllight coconut milk
4cupschicken broth
1cupwater
salt and black pepperto taste
for spices
1tspcoriander seedsground
1tspcumin seedsground
4shallotschopped
3clovesgarlicminced
1tspturmeric powderfreshly ground
1piecegalangaldiced
1inchgingerminced
1tbsplime juicefresh
For toppings
1cupcabbagessliced, boiled
2cupsbean sproutsboiled
2hard-boiled eggscut into rounds
1stalkspring onionchopped
1limecut into wedges
Instructions
Soak noodles in warm water. Sprinkle a few drops of olive oil into it to avoid stickiness.
Blend the spices in a food processor. Add a little water if necessary.
Pour oil in a pot at medium heat. Add the spice paste when the oil is heated up.
When fragrance starts coming out, add the chicken broth, coconut milk, lemongrass, and water. Bring them to a boil.
Add the chicken breasts and salt. Cover the pot and cook on low heat for around 30 minutes.
Top rice noodles with cabbages, bean sprouts, and hard-boiled eggs.
Pour hot chicken broth mixture into it. Sprinkle chopped spring onions on it and add lime wedges.
Notes
Remember not to use too much salt in it. A high amount of salt can disturb your sodium level in the body. Also, make sure to add light coconut milk to keep it less spicy.