Spicy Chicken Soup from Borneo

This is a simplification of an elaborate traditional soup from Borneo that Copeland Marks wrote about in his book The Exotic Kitchens of Indonesia. The original version is served with hard-cooked eggs and fritters made from beef and potatoes. Like many soups from Southeast Asia, soto banjar is made by first preparing a paste of aromatic vegetables and spices, called a bumbu, and then stir-frying the bumbu with meat or chicken before any liquid is added. For more