Noom Pachok - cooking recipe

Ingredients

1 lb chicken
5 cups water
1 white potato
1 yellow onion
2 -3 stalks lemongrass (bottoms only, minced)
1 bunch green onion, bottoms chopped
cabbage (optional)
salt or pepper
1 teaspoon shrimp paste
1 teaspoon toasted rice powder
1 tablespoon powdered rice root (probably not available)
1 tablespoon fish sauce
1 -2 teaspoon curry powder (or to taste see recipe below)
1 teaspoon chopped mint leaf (optional)
cooking oil
1 (16 ounce) package angel hair pasta (the ones I had were very thin)
bean sprouts (optional)
Curry
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon fennel seed
2 teaspoons peppercorns
6 cloves
2 tablespoons turmeric
2 teaspoons red peppers

Preparation

Grind and mix all curry ingredients.
Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
Cook noodles according to instructions and set aside.
Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.