Name: Soto ayam
Yield: Serves four
Cuisine: Malaysian
Ingredients: 1 chicken, about 1.2 kg (2 lb); 1 stalk of lemongrass, white heart only, finely sliced; 1 tsp salt; 1 tsp black peppercorns; 4 candlenuts, crushed; 200 g (7 oz) rice vermicelli; 2 potatoes, boiled, peeled and diced; 2 cloves of garlic, peeled; 1 tsp ginger, grated; 6 shallots, peeled; 2 tbsp crisp-fried shallots (available from Asian grocery stores); 1 tsp ground coriander; 2 thin slices of galangal, chopped; ½ tsp ground turmeric; 2 tbsp peanut oil; 1 cup bean sprouts; 1 tsp ground cumin; 2 hard-boiled eggs, sliced; ¼ cup fresh coriander leaves

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

A full-bodied, aromatic dish that’s halfway between a curry and a soup, this is a popular lunch and family dinner in both Indonesia and Malaysia. The addition of noodles makes it a great party dish. If your prefer more of a chew, you could use bean thread vermicelli instead of rice vermicelli.

Ingredients

1 chicken, about 1.2 kg (2 lb)
1 tsp salt
1 tsp black p

Method

Put chicken in a pot with a snug-fitting lid and add just enough water, about 2 litres (3 ½ pts) to cover. Add salt and peppercorns and bring to the boil. Skim off any froth that rises to the surface, reduce heat, and simmer, partly covered, until the chicken is cooked, about 45 minutes. Allow chicken and stock to cool, then shred meat and set aside. Reserve stock.

Using a mortar and pe

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