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1
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
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2
Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
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3
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
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4
Stir in broth, cover, and bring to a boil.
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5
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
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6
Crush stalk with the back of a knife, then cut into 3-inch pieces.
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7
Add to broth.
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8
Add chicken breasts to broth.
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9
Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
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10
Lift out chicken and let cool at least 10 minutes.
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11
Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
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12
In a bowl, pour 5 cups hot water over bean thread noodles.
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13
Let stand until the noodles are tender to bite, about 5 minutes; drain.
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14
If desired, snip through noodles with scissors to make shorter strands.
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15
Season broth with salt and pepper to taste.
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16
Return to a boil over high heat.
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17
Tear the chicken into shreds.
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18
In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
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19
Pour hot broth into a tureen or pitcher.
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20
Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
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21
Ladle or pour hot broth into bowls.
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22
Sprinkle with potato chips and fried shallots.
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23
Add juice from lime wedges, chili sambal, and more salt and pepper to taste.
