Soto Ayam

For the spice paste:

• 6 garlic cloves
• 7 Thai shallots
• 1tbsp coriander seeds
• 20g ginger
• 10g turmeric
• 4 candlenuts

For the soup

• 4 kaffir lime leaves
• 20g galangal, thickly sliced 
• 2 lemongrass, bruised
• 1 whole chicken, jointed into pieces
• 1 bay leaf

To serve:

• Rice vermicelli, cooked 
• Egg noodles, cooked 
• Bean sprouts
• Boiled egg, halved
• 1 spring onion, sliced
• Sambal 
• Lime wedges
• Fried shallots

Put all ingredients for spice paste in a food processor or mortar. Blend or pound until smooth (if using a blender, add 1 – 2 tbsp of water for easier blending).

Put chicken pieces into a deep pot along with just enough cold water to cover. Bring to the boil, then reduce to a simmer. Skim off any foam to ensure a clear stock. Simmer for 45min – 1hr.

Heat 2tbsp vegetable oil in frying pan and add spice paste, kaffir lime leaves, galangal and lemongrass. Cook until oil starts to separate from mixture. 

Add spice paste and bay leaf to the stock. Stir well and simmer for 10min. Taste and season accordingly. Remove chicken pieces and shred into bite-sized pieces. Strain the broth. 

To serve, place cooked vermicelli, egg noodles, shredded chicken and bean sprouts in bowl. Add broth and toppings. Serve warm.