Soto Ayam (indonesian Clear Chicken Soup)

Total Time: 1 hr 40 mins Preparation Time: 1 hr 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup peeled garlic clove
• 1 cup sliced shallot
• 1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
• 6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
• 1 teaspoon ground turmeric
• 1 tablespoon salad oil
• 2 1/2 quarts fat-skimmed chicken broth
• 1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
• 1 1/2 lbs chicken breasts
• 4 -6 ounces dried bean thread noodles (saifun, garnish)
• salt, to taste
• fresh ground black pepper, to taste
• 3 cups finely shredded cabbage (garnish)
• 3 cups bean sprouts, rinsed and drained (garnish)
• 1 cup thinly sliced green onion (both parts, garnish)
• 1 cup diced roma tomato (garnish)
• 1 cup chopped fresh cilantro (garnish)
• 4 large hard-cooked eggs, shelled and cut into wedges (garnish)
• 2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
• 1/2 cup fried shallot (garnish)
• lime wedge (garnish)
• chili sambal oelek chili paste (asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)

Recipe

• 1 in a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
• 2 process mixture to a paste, scraping container sides as needed. (or chop ingredients with a knife, then whirl in a blender to a paste.).
• 3 in a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
• 4 stir in broth, cover, and bring to a boil.
• 5 meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
• 6 crush stalk with the back of a knife, then cut into 3-inch pieces.
• 7 add to broth.
• 8 add chicken breasts to broth.
• 9 cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• 10 lift out chicken and let cool at least 10 minutes.
• 11 skim fat from broth. (or if making ahead, cover and chill the broth and the chicken separately. lift off and discard fat from the chilled broth.).
• 12 in a bowl, pour 5 cups hot water over bean thread noodles.
• 13 let stand until the noodles are tender to bite, about 5 minutes; drain.
• 14 if desired, snip through noodles with scissors to make shorter strands.
• 15 season broth with salt and pepper to taste.
• 16 return to a boil over high heat.
• 17 tear the chicken into shreds.
• 18 in individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
• 19 pour hot broth into a tureen or pitcher.
• 20 place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
• 21 ladle or pour hot broth into bowls.
• 22 sprinkle with potato chips and fried shallots.
• 23 add juice from lime wedges, chili sambal, and more salt and pepper to taste.