Soto Ayam

Method

Pound the garlic, shallots, ginger, galangal and candlenuts into a paste using a mortar and pestle. Heat oil in a large pot and fry the paste for 2-3 minutes until fragrant, then add turmeric and stir well. Add the whole chicken to the pot and fry briefly, then pour in the water and add the lemongrass stalks and stock cube, bringing to a simmer. Cook the chicken for 35-40 minutes until fully cooked, then remove, shred the meat and return to the broth with the diced potato and carrot. Meanwhile, cook the noodles separately according to packet instructions, drain and set aside. Simmer the soup for 10 minutes until vegetables are tender, then season with salt and white pepper to taste. Divide the noodles amongst serving bowls, ladle the soup over the top, garnish with shredded chicken, spring onions, fried shallots and fresh coriander, and serve with lime wedges on the side.