Slice the lemongrass, garlic, bird's eye chilies, coriander leaves, and kaffir lime leaves; halve the chicken leg quarters if needed.

Coat the chicken with 0.5 tbsp tom yum paste, sliced lemongrass, and salt. Marinate for 15 to 30 minutes.

Boil the spaghetti in salted water until al dente. Reserve 120 ml pasta cooking water and drain the spaghetti.

Place the chicken skin-side down in a cold frying pan. Turn on low heat and cook until the skin is crisp.

Turn the chicken and cook until fully cooked through. Transfer it to a cutting board, leaving the browned residue in the pan.

Add olive oil to the pan if it is dry. Fry the sliced garlic until lightly golden.

Add the sliced bird's eye chili. Stir briefly until fragrant.

Pour 120 ml pasta cooking water into the pan. Scrape the browned residue into the liquid.

Stir in the cooking cream. Add 1 tbsp tom yum paste and mix until smooth.

Add the drained spaghetti and sun-dried tomato. Toss until the pasta is coated in the sauce.

Add lime juice, Thai palm sugar, and chicken stock. Toss and cook until the sauce is creamy and clings to the pasta.

Turn off the heat and stir through the chopped coriander leaves. Slice the cooked chicken.

Divide the pasta among four plates and top with sliced chicken. Garnish with coriander leaves and kaffir lime leaves.

Slice the cooked chicken and arrange it on top of the spaghetti.

Sprinkle with sliced kaffir lime leaves.