In a food processor, combine garlic cloves, sliced shallots, macadamia nuts (or almonds), galangal slices, and ground turmeric. Process until you have a smooth aromatic paste, scraping down the sides as needed.

Heat the salad oil in a large pot over high heat. Add the aromatic paste and cook until it just begins to brown, about 3 minutes.

Pour in the chicken broth. Crush the lemongrass stalk (or add lemon peel) and add it to the broth to infuse flavor.

Add the chicken breasts to the broth. Bring to a boil, then reduce to a gentle simmer until the chicken is fully cooked, about 15-20 minutes.

While the chicken cooks, prepare the bean thread noodles by soaking them in hot water for about 5 minutes until tender. Drain and set aside.

Once the chicken is done, remove it from the broth and let cool for at least 10 minutes. Shred the chicken into bite-sized pieces.

Season the broth with salt and pepper to taste.

To serve, arrange the shredded chicken, prepared noodles, and all garnishes in separate bowls. Pour the hot broth into a serving pitcher.

Allow each person to assemble their bowl by adding their desired components, then ladling the hot golden broth over top. Finish with a squeeze of lime and sambal oelek for heat if desired.