Soto Ayam

Ingredients

• 1 whole chickenSubstitute: chicken thighs
• 3 cm turmericSubstitute: turmeric powder
• 3 cm galangalSubstitute: ginger
• 2 stalks lemongrass
• 5 cloves garlic
• 5 pieces shallots
• 100 g glass noodlesSubstitute: rice vermicelli
• 150 g bean sprouts
• 2 pieces lime
• 4 tbsp fried shallots

Instructions

1. 1

   Boil whole chicken in 10 cups of water with smashed lemongrass and galangal for 45 minutes. Skim often.

2. 2

   Remove chicken, shred the meat, and return bones to the pot for 15 more minutes.

3. 3

   Blend shallots, garlic, turmeric, and a little oil into a paste. Fry until fragrant.

4. 4

   Strain the broth and stir in the fried spice paste. Simmer 10 minutes.

5. 5

   Soak glass noodles in hot water until soft, drain.

6. 6

   To serve, place noodles and shredded chicken in bowls. Ladle hot broth over top.

7. 7

   Garnish with bean sprouts, fried shallots, sliced celery, lime wedge, and sambal.