Step 1

Step 1 Wash the chicken, rub with salt and set aside.

Step 2

Step 2 Heat the oil in a skillet over high heat. Add the shallots, lemon grass, garlic, ginger, black pepper and turmeric. Cook, stirring constantly, until the aroma is apparent, about 30 seconds. Remove from heat.

Step 3

Step 3 Combine the water and remaining salt with the chicken and shallot mixture in a soup pot. Bring to a simmer and cook until the chicken is cooked through and tender, about 45 minutes. Skim often and remove the foam that rises to the surface during simmering.

Step 4

Step 4 Remove the chicken from the broth and, when cool enough to handle, remove the bones from the chicken, return to the broth and simmer for another hour. Meanwhile, dice the chicken meat and set aside.

Step 5

Step 5 Strain the broth in a fine sieve.

Step 6

Step 6 Add the soy sauce, chili paste and sugar to the broth.

Step 7

Step 7 Add the chicken, bean sprouts, leeks, scallions, chopped eggs and lemon juice to the broth. Bring to a simmer until the veggies are soft, about 30 minutes.

Step 8

Step 8 Serve with a squeeze of lemon and an additional sprinkling of chili flakes, if desired.