Directions

To Make

1. Heat up a deep bottom pot with ½ cup of oil and sauté the spice paste until oil separates.
2. Add in chicken stock. Toss in the lemongrass, kaffir lime leaves and galangal. Add all the chicken thighs and let it come to a boil. Reduce heat and let it simmer covered for 40 mins. Remove chicken and let it set aside to cool. Season soup with salt.
3. Heat up a small pot of oil and deep fry chicken thighs until golden brown on both sides. Drain and cool. Shred the chicken thighs and set aside.
4. Portion rice vermicelli into bowls. Pour soup over and fill up with cabbage, bean sprouts, eggs, spring onions, chicken pieces, fried shallots, chopped red chillies, cilantro and lime wedges.