Indonesian Yellow Chicken Soup (Soto Lamongan)

Ingredients

• 3 pounds bone-in chicken thighs and drumsticks
• 10 cups water
• 4 cloves garlic, peeled
• 6 shallots, peeled
• 1 1/2 inches fresh turmeric, peeled (or 1 1/2 tablespoons ground turmeric)
• 1 inches fresh ginger, peeled
• 1 inches galangal, peeled
• 4 candlenuts (or raw macadamia nuts)
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, bruised and tied in a knot
• 4 kaffir lime leaves
• 3 bay leaves
• 1 tablespoons salt, plus more to taste
• 1 teaspoons ground black pepper
• 1 teaspoons granulated sugar
• 7 ounces dried rice vermicelli noodles
• 2 cups bean sprouts
• 3 hard-boiled eggs, halved
• 2 scallions, thinly sliced
• 1/4 cups fresh cilantro leaves, chopped
• 1/2 cups crispy fried shallots
• 2 limes, cut into wedges
• 1/4 cups sambal oelek, for serving
• 1 cups steamed white rice (optional, for serving)

Method

1. 1

   Place the chicken thighs and drumsticks in a large stock pot with the water. Bring to a boil over high heat, then skim off any foam that rises to the surface.

   10:00 · Bring chicken to a boil
2. 2

   Reduce heat to low, cover, and simmer the chicken until tender and cooked through, about 35 minutes. Remove the chicken and set aside, reserving the broth in the pot.

   35:00 · Simmer chicken
3. 3

   While the chicken simmers, combine the garlic, shallots, turmeric, ginger, galangal, and candlenuts in a food processor and blend into a smooth paste, adding a splash of water if needed.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and cook, stirring constantly, until fragrant and the raw aroma fades, about 5 minutes.

   5:00 · Cook spice paste
5. 5

   Scrape the cooked spice paste into the pot of broth. Add the lemongrass, kaffir lime leaves, bay leaves, salt, pepper, and sugar. Stir to combine.

6. 6

   Simmer the broth uncovered over low heat, stirring occasionally, to let the flavors meld, about 25 minutes.

   25:00 · Simmer broth
7. 7

   While the broth simmers, shred the cooked chicken meat off the bones into bite-sized pieces, discarding skin and bones if desired.

8. 8

   Cook the rice vermicelli noodles according to package directions until tender, about 4 minutes, then drain and divide among serving bowls.

   4:00 · Cook vermicelli
9. 9

   Taste the broth and adjust seasoning with additional salt if needed. Remove and discard the lemongrass, bay leaves, and kaffir lime leaves.

10. 10

    Top the noodles in each bowl with shredded chicken, bean sprouts, and a halved hard-boiled egg. Ladle the hot broth over the top.

11. 11

    Garnish each bowl with scallions, cilantro, and crispy fried shallots. Serve immediately with lime wedges, sambal oelek, and steamed rice on the side.