Soto ayam

Method 7 steps

1. 1

   Simmer the chicken in two litres of water for forty minutes, skimming for the first ten.

2. 2

   Slice half the shallots into thin rings, deep-fry them crisp and drain them on paper.

3. 3

   Pound the remaining shallot, garlic, turmeric, ginger and nuts into a bumbu paste.

4. 4

   Fry the paste in oil for five minutes with the bruised lemongrass and lime leaves.

5. 5

   Transfer the paste into the broth, season and simmer twenty minutes.

6. 6

   Lift out the chicken and shred it, soak the noodles and blanch the sprouts and cabbage.

7. 7

   Divide the noodles, chicken, vegetables and half an egg between bowls, ladle over the broth and top with fried shallot.