Fill a pot big enough for the chicken  with water. Add lemon grass, cilantro root, galangal and kaffir leaves, salt and bring to a boil.

Add the chicken, chicken feet and salt.

Simmer the chicken for about 2 hours or  until tender. Remove the Chicken Feet when it becomes tender. The chicken feet will cook faster than the stewing hen.

Remove the chicken when it is tender and the meat falls off the bone.

Let the chicken cool, then debone and discard the bones.

In a mortar and pestle, smash the chicken with the shrimp paste. Set aside

Soak the chile pods in water until soft. Drain the water and give it a rough chop.

In a food processor, finely chop the chilies, shallots and garlic. Reserve 1 Cup for the soup. Store the rest in the fridge for later use.

In a fry pan, sauté the chicken mixture with the chili paste and paprika.

Add the chicken mixture to the chicken broth and mix until well combined.

Add 1T sugar.

Add the bamboo and chicken feet back to the soup pot. Ready to serve with vermicelli rice noodles and vegetables.