A golden turmeric chicken soup with vermicelli, shredded chicken, hard-boiled egg and a squeeze of lime, finished with crunchy fried shallots. Indonesia's answer to chicken soup, eaten any time of day from Java to Sumatra.
Blend the aromatics
Blend the shallots, garlic, turmeric and ginger into a smooth paste.
Fry the paste
Fry the paste in the oil for three minutes until fragrant.
3 minSimmer the chicken
Add the chicken, water, lemongrass, kaffir lime leaves and bay leaves, bring to a boil, then simmer for thirty-five minutes until the chicken is tender.
35 minShred the chicken
Lift out the chicken, shred the meat off the bone, and return the shreds to the pot.
Soak the noodles
Soak the vermicelli in hot water for five minutes until soft, then drain.
5 minAssemble the bowls
Divide the noodles and bean sprouts into bowls and ladle over the hot soup and chicken.
Top and serve
Top with egg halves and fried shallots, and serve with lime wedges to squeeze in at the table.
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