Directions

To Prep

1. Combine all the ingredients in a food processor to make the spice paste.
2. Process to a fine paste, stopping to scrape down occasionally. Add a little more water if it is too dry.
3. Boil the glass noodles for 1 min, then plunged into an ice bath to stop the cooking, and drain.

To Cook

1. Heat the oil in a pressure cooker pot.
2. Add the spice paste, lemongrass, kaffir lime leaves and curry leaves. Stir over medium heat until fragrant, for about 3 mins.
3. Pour the chicken stock into the spice paste. Bring it to a boil.
4. Add the chicken pieces and bring to a simmer. Place the lid on the pressure cooker and cook at 12-15 psi for 10 mins.
5. Turn off the heat and keep the lid on. Allow the pressure cooker to cool for 10 mins.
6. Remove and discard the lemongrass, kaffir lime leaves and curry leaves from the stock.
7. Next, remove the chicken from the stock and discard the bones. Finely shred the meat by hand. Set aside.
8. Place individual serves of glass noodles, shredded chicken, bean sprouts and celery leaves into individual serving bowls.
9. Ladle over the hot chicken stock.
10. Squeeze over some fresh lime juice and garnish with fried shallots and hard-boiled egg halves.
11. Serve immediately, with sambal oelek, kecap manis and prawn crackers on the side.