What you will need:
  • 4-5 chicken thighs (skin removed)
  • 1 cup of coconut milk (you can replace with whole cow's milk, but I don't recommend using low fat or fat-free)
Ingredients to grind:
  • 4 cloves of garlic
  • 7 shallots
  • 4 candlenuts
  • 1 tsp coriander seeds
  • ½ tsp cumin powder
  • ½ tsp black pepper
  • 2 tbsp turmeric powder
  • 1 tsp of ground lemon grass
  • ½ tsp of chopped ginger
Other ingredients:
  • Salt and Sugar to taste
  • 4 bay leaves
  • 3 Kaffir lime leaves
  • 1 chicken bouillon
  • 4 cardamom pods
  • 3 cloves
Chili sauce:
  • 10 green bird's eye chilis (seeded if you want)
  • 1 tbsp fried shallots
  • 2 tbsp sweet soy sauce
  • Parsley (chopped)
  • Beansprouts (blanched)
  1. Bring about ½ gallon or 2 litre of water to boil in a pot. Put in chicken and boil until cooked. Remove chicken and set aside
  2. In a meantime, heat up some oil in a pan and stir-fry the grounded ingredients, cardamom, and cloves until fragrant. Put in bay Leaves and kaffir lime leavesand continue stir-frying for few minutes until fragrant
  3. Pour the stir-fried ingredients into the pot and add in chicken bouillon. Add in coconut milk/whole cow's milk if using and bring to boil
  4. Heat up some oil in a pan deep enough to deep fry the chicken meat that was boiled earlier. Fried until golden brown. Shred the meat when it is cool enough to handle
  5. When ready to serve, portion the shredded chicken meat and the bean sprouts in a individual serving bowl. Laddle the hot soup over. Garnish with parsley and fried crispy shallots. Serve with rice, chili sauce, and perkedel
Recipe by What To Cook Today at