Ingredients: - ½ chicken - 2 carrots - 5 bird's eye chilies - 4 cloves of garlic - 6 cherry tomatoes - 2 shallots (sliced) - 1 stalk of lemongrass - 5 leaves of kaffir lime - ½ tablespoon of tomyam paste - Sugar to taste - Salt to taste - A pinch of seasoning - 1 ½ liters of water - Lime juice to taste

Ingredients: - ½ chicken - 10 pieces of fish meatballs (sliced round) - 200 grams of oyster mushrooms (thinly sliced) - 6 pieces of kaffir lime leaves - 3 cm galangal (sliced) - 3 stalks of lemongrass (sliced diagonally) - 2 stalks of coriander roots (finely chopped) - 3 curly red chilies (finely chopped) - 2 tablespoons of fish sauce - 50 ml of lemon juice - 1 tablespoon of salt - 1 teaspoon of sugar

Ingredients for Ground Spices: 1 tablespoon of roasted dried shrimp, 4 cloves of whole garlic (fried), 4 curly red chili peppers (fried). Complementary Ingredients: 150 grams of rice vermicelli (soaked), 5 sprigs of cilantro.

How to Make: Boil the chicken over low heat until cooked. Lift, drain. Then, remove the chicken skin and cut it into square pieces of meat. Strain the chicken broth, measure the broth 1,300 ml. Then, boil the chicken broth together with the ground spices, kaffir lime leaves, galangal, lemongrass, and coriander roots until boiling over low heat.

Insert pieces of chicken, mushrooms, and fish balls. Continue cooking until boiling. Add fish sauce, lemon juice, salt, and sugar. Cook until boiling, and adjust the taste. Add thick coconut milk, cook again until boiling. Source: Diadona.id