Fry the onion, potatoes, cucumber, peas and lettuce for 10 minutes a low heat. Add the stock and salt and pepper to taste, let it simmer for half an hour. Puree the soup through a sieve or with the food processor.

Fry the green onions and garlic for a few minutes; add the lemon grass, turmeric and coriander powder. Fry one minute more. Add the chicken and 1 liter of water and bring to the boil; cook 20 minutes. Take the chicken out and cut the meat into small pieces. Cook the glass noodles for a few minutes. On each plate, put some glass noodles, some chicken and some bean sprouts. Pour the soup on top and decorate with the boiled egg. Serve the soup with sambal soto.

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