This is now reaching the height of some ridiculousness, but this was made with a base formed through the following process:

1. Forming an oil-based marinade with the Srichacha rub mentioned in my earlier post about the kaeng pa.
2. Taking the remnants of the marinade which weren't absorbed by the tofu.
3. Make a chicken stock from the carcass of a whole chicken that was leftover from making Sri Owen's ayam bakar, about which more later.
4. When the ayam bakar is produced, it produces scorched chicken skin which melts into a mixture of rendered fat and unidentified black pieces.
5. Combine the stock with the Srichacha marinade and the chicken skin.
6. Raise to a rolling boil for 10 minutes for safety.
7. Re-blend the entire mixture until smooth.
8. Let the mixture cool, the fat will rise to the surface.
9. Skim off all the fat, you should be able to just use a teaspoon. It will form a kind of foamy mass. You won't get rid of all of it, though.
10. Pass the mixture through a fat separator. This will get rid of any clumps and hopefully remove remaining fat.

First cook the veggies by sauteeing them for around 5 minutes. It's good to use shallots, though you don't need any spices. Don't overcook the vegetables.

You'll now have a rather concentrated stock with a slightly bitter flavour. To form it into something suitable for soup, you simply dilute with equal amount of water (50% stock, 50% water). Then bring to the boil. Once boiling add the noodles. Do the noodles until al dente. Don't add salt.

Wait for the stock & noodle mix to cool, now add the veggies.

Post script: It's actually better not to mix the noodles with the soup until you're ready to eat them, because they can absorb too much liquid and end up mushy. You can save a separate container of the stock for boiling the noodles, or you can just do them with water. But keep them separated if you want to freeze the finished soup.