Ingredients

• 1 lb chicken
• 5 cups water
• 1 white potato
• 1 yellow onion
• 2 -3 stalks lemongrass (bottoms only, minced)
• 1 bunch green onion, bottoms chopped
• cabbage (optional)
• salt or pepper
• 1 teaspoon shrimp paste
• 1 teaspoon toasted rice powder
• 1 tablespoon powdered rice root (probably not available)
• 1 tablespoon fish sauce
• 1 -2 teaspoon curry powder (or to taste see recipe below)
• 1 teaspoon chopped mint leaf (optional)
• cooking oil
• 1 (16 ounce) package angel hair pasta (the ones I had were very thin)
• bean sprouts (optional)
• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon fennel seed
• 2 teaspoons peppercorns
• 6 cloves
• 2 tablespoons turmeric
• 2 teaspoons red peppers

Instructions

1. Grind and mix all curry ingredients.

2. Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.

3. Cook noodles according to instructions and set aside.

4. Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.