The taste is savory, spicy, little bit sour.

Ingredients:
1 whole chicken
8 big prawns, headless, skinless
1 stalk lemon grass, bruised
2 indonesian bay leaves (daun salam)
2 tablespoons lemon juice (as desired)
1 liter water
300 ml coconut milk
3 tablespoons oil

Extra lemon juice or vinegar to soak the chicken and prawns.

Spices t0 grinde:
4 candlenuts, fried
6 red chillies
8 shallots
1 1/2 teaspoons coriander powder
3/4 teaspoon turmeric powder
1 cm galangal, minced

salt, as desired
sugar, as desired

Condiments:
Lontong
Rice vermicelli (bihun), soak in warm water, drain
Boiled egg, halved
Shredded chicken
Prawn
Bean sprouts, dip in hot water then drain
Kemangi (thai basil leaf)
Fried shallot

How to:
Pour extra lime juice or vinegar onto chicken and prawns, set aside for a while, wash and drain.
Boil water, add the chicken , let simmer until the chicken is cooked.
Remove the chicken, then shred the meat from bones. Discard the skins and bones.
Meanwhile, heat oil in a pan, then saute the spices with lemon grass and indonesian bay leaves until fragant.
Add the prawns, resaute until its change the colour.
Pour the spices and prawns into the boiled chicken stock.
Let it simmer for a while (so the stock has the nice smell).
Add coconut milk, salt, sugar and lemon juice to the soup.
Reheat and stir the soup continuingly to boil.
Arrange the condiments in a serving bowl.
Pour the soup in to bowl. Serve hot.