Place Yellow Curry Paste, lemongrass, ginger, coriander roots and eschalots into TM bowl. Chop 3 sec/speed 5. Sauté 5 min/Varoma/speed 2.
Add coconut sugar, coconut cream, water, Chicken Stock Powder, fish sauce and lime leaves. Cook 10 min/100°C/speed 2.
Add chicken. Cook 5 min/100°C/Reverse/speed 2.Serve over remaining ingredients in large soup bowls.
Serve immediately with lime wedges. Garnish with the coriander leaves, spring onions and bean sprouts, and a little fish or soy sauce if needed.