Indonesian Chicken Noodle Soup (Soto Ayam)

Heat a little oil in a large pot over medium-high heat. Season the chicken thighs generously with salt and sear them on both sides until golden brown. This step is crucial for developing flavor.

Add the bruised lemongrass stalks, sliced ginger, halved shallots, and garlic cloves to the pot with the chicken. Add the kaffir lime leaves.

Pour in the water, ensuring the chicken and aromatics are submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for at least 50-60 minutes, or until the chicken is very tender.

Carefully remove the chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Skim off any excess fat from the surface of the broth.

Peel the ginger and turmeric. Bruise the lemongrass stalks by hitting them with the back of a knife. Peel the shallots and garlic. Roughly chop all these aromatics.

Combine the chopped ginger, lemongrass, shallots, turmeric, garlic, ground coriander, and ground cumin in a food processor. Add a tablespoon or two of water or stock to help it blend. Process until a smooth paste forms.

Heat a little oil in the same pot used for the broth over medium heat. Add the spice paste and cook, stirring constantly, for 2-3 minutes until fragrant and slightly darkened. This step is essential for developing deep flavor.

Pour the strained chicken broth back into the pot with the fried spice paste. Stir well to combine.

Pour in the coconut milk and stir to incorporate. Bring the broth back to a gentle simmer and let it cook for another 5-10 minutes to allow the flavors to meld.

Season the broth with salt to taste. Add a squeeze of fresh lime juice for brightness.

Cook the rice vermicelli according to package directions. Drain well.

While the broth simmers, shred the cooked chicken pieces using two forks or your fingers. The chicken should be tender enough to shred easily.

Divide the cooked rice vermicelli among serving bowls. Top with the shredded chicken.

Ladle the hot, fragrant broth over the noodles and chicken.

Garnish generously with chopped spring onions, fresh cilantro, a wedge of lime, and a dollop of chili paste on the side.