SOTO AYAM ( INDONESIAN CHICKEN NOODLE SOUP )

INGREDIENTS

1.4kg whole chicken, cut into 4 pieces
2L (8 cups) water
2 stems lemongrass, quartered
4 kaffir lime leaves
8 garlic cloves, thinly sliced
1 1/2 teaspoons sea salt
3 French shallots, finely chopped
5cm-piece fresh ginger, peeled, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon whole black peppercorns
1/2 teaspoon ground turmeric
2 tablespoons rice bran oil
100g pkt bean thread vermicelli noodles
2 shallots, thinly sliced
3 hard-boiled eggs, peeled, quartered
65g (1 cup) bean sprouts
1/4 cup fresh coriander leaves

METHOD

Step 1

Place the chicken in a saucepan. Add the water, lemongrass, lime leaves, half the garlic and salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 25-30 minutes or until the chicken is just cooked. Transfer the chicken to a plate, reserving the poaching liquid. Cool slightly. Remove and discard the skin and bones. Shred the chicken. Transfer to a bowl and keep warm.

Step 2
Use a mortar and pestle to pound French shallot, ginger and remaining garlic until a coarse paste forms. Add the cumin, ground coriander and peppercorns. Pound until peppercorns are coarsely crushed. Stir in turmeric.

Step 3
Heat oil in a saucepan over medium heat. Cook the French shallot mixture, stirring, for 3 minutes or until aromatic. Add reserved poaching liquid. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes to develop the flavours. Strain through a fine sieve into a large bowl. Season.

Step 4
Cook the noodles following packet directions. Drain. Divide among bowls. Top with the chicken and shallot. Divide the broth among the bowls. Top with egg, bean sprouts and fresh coriander.