Soto Ayam, Turmeric Chicken Soup with Glass Noodles

What you need

• 1 kg (2 lb) bone-in chicken thighs, skin on
• 2 l (2 quarts) water
• 6 shallots, peeled
• 4 cloves garlic, peeled
• 3 cm (1 in) fresh ginger, peeled
• 3 cm (1 in) galangal, peeled
• 3 cm (1 in) fresh turmeric, peeled, or 1 tsp ground turmeric
• 4 candlenuts, or macadamia nuts
• 1 tsp white pepper
• 2 tbsp neutral oil
• 2 stalks lemongrass, white parts only, bruised and knotted
• 4 leaves kaffir lime leaves
• 2 tsp salt, plus more to taste
• 50 g (2 oz) mung bean glass noodles
• 100 g (3 1/2 oz) bean sprouts
• 3 eggs
• 2 spring onions, thinly sliced
• 1 stalk celery, thinly sliced
• 3 tbsp crisp fried shallots
• 2 limes, cut into wedges
• 3 tbsp sambal, for serving
• 3 tbsp sweet soy sauce, for serving

Method

Restated from the original video

1. 1

   Put the chicken in a large pot with the water and bring to a boil over high heat. Skim off the grey foam for the first 5 min.

2. 2

   Blend the shallots, garlic, ginger, galangal, turmeric and candlenuts with 3 tbsp water into a smooth paste.

3. 3

   Heat the oil in a frying pan over medium heat. Fry the paste, stirring, until it smells toasted and the oil seeps out at the edges, 4-5 min.

4. 4

   Scrape the paste into the pot. Add the lemongrass, lime leaves, white pepper and salt.

5. 5

   Lower the heat, partly cover and simmer gently until the chicken is tender and reaches 74 °C (165 °F) inside, 35-40 min.

6. 6

   Lift out the chicken and let it cool. Strain the broth through a fine sieve into a clean pot, keep it at a bare simmer, and add more salt if needed.

7. 7

   Pull the meat off the bones in thick shreds. Discard the skin and bones.

8. 8

   Boil the eggs for 9-10 min, cool them in cold water, then peel and halve them.

9. 9

   Soak the noodles in hot water until soft and clear, about 5 min. Drain and snip into shorter lengths with scissors.

10. 10

    Blanch the bean sprouts in boiling water for 15 seconds, then drain.

11. 11

    Divide the noodles, bean sprouts and shredded chicken among 6 deep bowls. Add half an egg to each and ladle over the boiling-hot broth.

12. 12

    Top with the spring onions, celery and fried shallots. Pass the sambal, lime wedges and sweet soy sauce at the table.

Imported from cookmeindonesian.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.