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Combine shallots, turmeric, cumin, macadamia nuts, garlic, ginger, and galangal in bowl of a food processor. Pulse until mixture is finely chopped and forms a paste, about 15 pulses. Add grape seed oil; pulse until loosened and completely combined, about 5 pulses. Set aside.
Bruise lemongrass using flat side of a knife. Heat grape seed oil in a large stockpot over medium. Add lime leaves, bay leaves, and bruised lemon grass; cook, stirring constantly, until fragrant, about 30 seconds. Add spice paste; cook, stirring often, until mixture starts to darken and thicken, about 5 minutes. Add 8 cups water, broth, salt, and pepper; bring to a boil over high. Add whole chicken to broth mixture, adding water as needed to cover chicken. Reduce heat to medium-low; simmer until a thermometer inserted in thickest portion of chicken registers 155°F, about 30 minutes.
Add coconut milk to chicken mixture in pot. Bring to a boil over medium; boil until slightly thickened, about 5 minutes. Remove from heat, and carefully transfer chicken to a plate. Remove and discard lime leaves, bay leaves, and lemongrass from broth; season broth with salt to taste. Cover and keep broth warm. Let chicken stand until cool enough to handle, about 15 minutes. Remove and discard skin and bones from chicken; pull and shred meat into large pieces.
Divide noodles evenly among bowls, and top with bean sprouts, cabbage, and chicken. Ladle warm broth into bowls; top evenly with eggs, tomato, scallions, and fried shallots. Serve with lime wedges.