Soto Ayam

Rinse the chicken thighs, put them in a pot, cover with 2 L cold water and bring to a boil over high heat. Skim off the foam with a slotted spoon, reduce the heat to medium and simmer for 30–35 minutes until the meat is tender.

While the chicken cooks, make the spice paste: in a blender, blend the shallots, garlic, ginger, turmeric, candlenuts, ground coriander and ground cumin with 2 tbsp oil into a smooth paste.

Heat another 2 tbsp oil in a saucepan over medium heat, add the spice paste and fry for 5–7 minutes, stirring constantly, until fragrant and the paste darkens slightly.

Remove the cooked chicken from the broth and strain the broth into a clean pot. Return it to the heat, add the fried spice paste, the bruised lemongrass stalks, thin slices of galangal and kaffir lime leaves. Simmer over low heat for 12 minutes.

Pour in the coconut milk, season with salt and black pepper to taste and simmer for another 5 minutes. Remove the lemongrass, galangal and lime leaves from the broth.

Once the chicken has cooled, remove the skin and bones, then shred the meat into fine strands by hand.

Soak the rice vermicelli in hot water for 3–4 minutes until soft, then drain. Blanch the mung bean sprouts in hot water for 30 seconds and drain as well.

Divide the vermicelli and bean sprouts among deep bowls, top with the shredded chicken and boiled egg halves, then ladle over the hot broth.

Serve immediately, sprinkled with fried shallots, spring onion and cilantro, with a lime wedge on the side.