Indonesian chicken soup with noodles

I made one final dish last weekend. I had two containers of lemongrass-infused Asian vegetable broth in my freezer, and that seemed like the perfect base for this soup. Everything about this sounded amazing, but in the end it was just... good. Not fantastic, just good. Something about the soup was a bit overpowering -- maybe the cumin? I popped the rest in the freezer and I'm sure that I'll appreciate it more once the weather cools down again.

Indonesian chicken soup with noodles
adapted from this recipe

flavourful vegetable or chicken broth
3 chicken breasts
6 kaffir lime leaves
1 tsp black peppercorns
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
2 enormous shallots
3 cloves garlic
2 tbsp fresh ginger
1 1/2 tsp ground turmeric
rice noodles
fresh lime juice
cilantro, finely chopped
green onions, slivered
sambal olek

Bring the broth and lime leaves to a boil and add the chicken breasts. When the chicken is cooked, remove both the lime leaves and the chicken breasts from the broth.

Meanwhile, assemble the paste. Grind the peppercorns, coriander, and cumin seeds in a spice mill, and use a food processor to finely chop the shallots, garlic, and ginger. Add the spice mix and the turmeric and process into a paste (add some water if needed). Heat some oil in a pan and cook the paste for about five minutes, adding more water if it starts to dry out too much.

Once the paste is done, shred the chicken and return to the pot along with the paste. Bring the soup back to a boil and let simmer for about ten minutes. Cook the rice noodles separately.

To assemble, put some noodles and soup in a bowl, top with some lime juice, green onions, cilantro, and sambal olek.