Soto ayam (turmeric chicken soup)

Time: 1 hr 15 min (about 35 min hands-on)4 servingsapprox. 450 kcal / serving (estimated)approx. 32 g protein / serving

Indonesia and Malaysia's golden, turmeric chicken soup, eaten with noodles, egg and plenty of fresh toppings. Light yet filling.

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Method

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Blend the spice paste ingredients until smooth.
Fry the paste in the oil in a large pot over medium heat for 5 minutes, then add the lemongrass, lime leaves and bay leaves, and fry for 1 more minute.
Add the chicken, toss to coat, pour in the water, season with salt, and simmer gently for 40 minutes.
Remove the chicken, strip the meat off the bone and shred. Taste the soup and season with salt and white pepper.
Place glass noodles, bean sprouts, Chinese cabbage and halved eggs in the bottom of each bowl, and top with the chicken.
Pour over the hot, golden broth, sprinkle with fried shallots and herbs, and serve with lime and sambal.

A Receptnaptár original recipe. Calories and protein are estimated.

The soup tastes even better the next day; always add the toppings fresh to the bowl.
Can be served with rice or pressed rice cakes (lontong) instead of glass noodles.