In a food processor, blend coriander seeds, white peppercorns, garlic cloves, candlenuts, galangal, ginger, red onion with 2 tbsp water to a fine paste.
In a large stockpot, heat up the oil over medium heat and fry cloves, cinnamon, star anise, cardamon pods till fragrant for about 1-2 minutes.
Add in the paste and fry till the paste turns colour and mixture is a little dry. Stirring often and making sure paste does not burn.
Add in water, chicken and lemongrass. Season with salt and pepper. Cover and let it boil then lower the heat and simmer for 45 minutes.
Remove the chicken and once they are cool, shred and set aside. Season the soup with salt and pepper and turn off the heat.
To serve, place some noodles in a bowl, topped with shredded chicken, begedil (potato cake), beansprouts, egg and pour hot soup over. Garnish with coriander and fried shallots. Add green chilli on the side for some spice.