Cook the eggs until they are hard-boiled. Peel them and slice them vertically.
Slice the onion, shallot and garlic finely.
Put all the ingredients for the soups spice mix in one bowl.
Cut the chicken in cubes of ½ x ½ inch.
Rinse the beansprouts with boiling water.
Heat the pan and pour in the oil.
Add the onion, garlic, shallots, Laos, turmeric, ginger, coriander, cumin, sugar, soy sauce, tamarind, and sambal. Keep stirring and bake for 3 minutes.
Add the chicken stock and chicken cubes and bring to a boil.
Simmer for 30 minutes, taste and add salt at the taste.
In every soup bowl add two half eggs, ¼ of the bean sprouts, and ¼ of the cooked rice.
Pour the soup into the bowls and serve immediately.
Serve with prawn crackers, baked onions, and spring onions
Prepare the onion, garlic, and spices for the soup in one or more bowls before cooking. When you want fewer dishes to wash, put everything together in one bowl. This way you can add them quickly and easily to your frying pan, without a stressful moment.
Fry the herbs and onion for 3 minutes to release all flavors. The soup will taste more intense.
Season the soup with salt (and possibly pepper) after you have simmered it for 30 minutes. Some moisture will evaporate and would you season the soup in an earlier phase it may become too salty.
If the soup is too salty, dilute with water or let a peeled potato cook for 10 minutes.
If the soup has too much spice, add 1 tablespoon of sugar.