Soto Ayam (Indonesian Turmeric Chicken Soup)

Ingredients

For 5 portions

• 🍗 700g chicken thigh, with skin (raw, boneless)
• 🥤 2,000ml tap water
• 🧅 100g shallots
• 🧄 5 cloves garlic
• 🪴 15g ginger
• 🪴 2 Tsp turmeric
• 🌿 2 Tsp coriander powder
• 🌰 20g macadamia nuts
• 🏺 2 Tbsp sunflower oil
• 🌿 2 stalks lemongrass
• 🫚 15g galangal
• 🌿 5 leaves kaffir lime leaves
• 🧂 2 Tsp salt
• 🍜 200g rice noodles (dry)
• 🌱 150g bean sprouts
• 🥬 100g green cabbage
• 🍳 3 medium egg
• 🧅 2 medium spring onions
• 🧅 30g crispy fried onions
• 🍋 2 pieces lime

Method

1. Put the chicken in a large pot with the water. Bring to the boil, skim, then simmer gently for 30 minutes.
2. Meanwhile, blend the shallots, garlic, ginger, turmeric, ground coriander and macadamia nuts (in place of candlenuts) with a splash of water to a smooth paste.
3. Fry the paste in the oil over a medium heat for 6–8 minutes until fragrant. Add the bruised lemongrass, sliced galangal and lime leaves and fry for 1 minute more.
4. Scrape the paste into the chicken pot with the salt and simmer for 20 minutes. Lift out the chicken, shred it and keep warm. Remove the lemongrass, galangal and lime leaves.
5. Soak or cook the rice vermicelli according to the packet. Boil the eggs for 9 minutes, cool, peel and halve. Pour boiling water over the bean sprouts and finely shredded cabbage, then drain.
6. Share the noodles, bean sprouts, cabbage and chicken between 5 deep bowls and ladle over the hot broth.
7. Top with the egg, sliced spring onion and crispy fried shallots, and serve with lime wedges and sambal if you like.