½ chicken (cut into 8 pcs and substitute with 2 chicken breasts)
200 g fried tempe
200 g fried tofu
100 g bean sprouts
150 g kang kong (water spinach) - boiled
8 fried keropok (shrimp crackers)
1 lime (cut into wedges)
100 g bee hoon (blanched)
2 stalks lemongrass
2 kaffir limes (cut into wedges)
2 stalk lemongrass
8 cloves garlic
3 shallots
1 pc 2 cm ginger
1½ tsp cumin powder
1½ tsp coriander powder
½ tsp salt
sugar (to taste)
fish sauce (to taste)
2 L water
Properly sautee the base paste to avoid fouls smell
Pour the soup over cooked bee hoon and serve with fried tempe, fried tofu, bean sprouts, boiled kang kong, crackers and lime wedges.