An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures.
The recipe is adapted from Wendy Hutton’s beautiful book ‘Green Mangoes and Lemon Grass’ 1 1/4 lbs chicken pieces, with the bone still in (preferably thigh) 4 cups water (1 litre) 1 teaspoon salt 2-3 tablespoons oil (for frying) 1/2-1 teaspoon chicken stock powder (optional) 1 cup coconut milk (250ml) 2 kaffir lime leaf, edges torn 2 small waxy potatoes, boiled, peeled and sliced 2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired 1 1/2 cups bean sprouts (120g) 7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g) 2 shallots or onions 2-4 tablespoons chopped cilantro
Source ; recipezaar.com