Soto Ayam (Indonesian Chicken and Turmeric Soup)

• 3 Shallot
• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 30 g Ginger root
• 2 pieces Lemongrass
• 2 tsp Ground turmeric
• 800 g Chicken thighs, bone-in, skin-on
• 1.5 liters Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 180 g Rice vermicelli
• 200 g Bean sprouts
• 2 Lime

1. Thinly slice the shallots and set aside. Peel the garlic and ginger, then roughly chop the ginger. Bruise the lemongrass by bashing it with the side of a knife, then cut each stalk into 2 to 3 pieces.
2. Heat the vegetable oil in a stockpot over medium heat. Add the shallots and fry for 6 to 8 minutes, stirring often, until deep golden and crisp. Scoop out with a slotted spoon and drain, leaving the oil in the pot.
3. Add the garlic and ginger to the pot and cook for 1 minute until fragrant. Stir in the ground turmeric for 30 seconds, then add the chicken thighs, water, fine sea salt, black pepper, and lemongrass. Bring to a gentle simmer.
4. Simmer gently for 25 minutes, skimming any foam, until the chicken is cooked through and tender. Lift out the chicken and set aside until cool enough to handle. Keep the broth at a low simmer while you prepare the toppings.
5. Cook the rice vermicelli in a saucepan of boiling water for 2 to 3 minutes, or according to the packet, until just tender. Drain in a colander and rinse briefly under cold water to stop it sticking. Drain well.
6. Shred the chicken, discarding skin and bones, then return the meat to the broth. Add the bean sprouts and simmer for 1 to 2 minutes until just wilted but still crisp. Remove and discard the lemongrass pieces.
7. Cut the limes into wedges. Divide the vermicelli between bowls, then ladle over the hot soup. Finish each bowl with the fried shallots and a generous squeeze of lime.

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