Indonesian Chicken Soup with Noodles, Turmeric, and Ginger (Soto Ayam)

1. Simmer Chicken

Begin by quartering your chicken and set it to simmer in a medium pot filled with enough water to cover it. Add two bruised stalks of lemongrass and six makrut lime leaves, seasoning the water with a teaspoon of kosher salt. Let it bubble gently together for about 45 minutes until the chicken is tender and the broth is richly flavored.

2. Prepare Spice Paste

While the chicken is cooking, grind black peppercorns, coriander seeds, and cumin seeds until finely crushed. Blend these ground spices with halved shallots, peeled garlic cloves, freshly minced turmeric, and ginger to form a vibrant paste.

3. Cook Spice Paste

Heat three tablespoons of peanut oil in a medium saucepan and cook your spice paste until it separates from the oil, about 5 minutes. This step intensifies the flavors and ensures that the spices will fully release their aromas into the soup.

4. Combine Chicken and Broth

When your chicken is cooked through, remove it from the broth and let it cool enough to handle. Carefully shred the meat and discard the bones. Combine the cooked spice paste with the shredded chicken and the reserved broth in a pot, and let everything mingle together on a simmer for an additional 10 minutes.

5. Prepare Noodles

While your soup simmers, prepare the noodles. Cook them according to the package instructions until they're tender but still with a slight bite.

6. Season and Serve

Before serving, stir in a tablespoon of fresh lime juice into your soup and taste for seasoning, adding more salt if needed. Layer the cooked noodles into soup bowls, ladle the hot chicken soup over them, and garnish each bowl with freshly chopped celery leaves, mint, Thai basil, or cilantro. Top with fried shallots, and accompany with quartered limes and chili paste for extra zest and heat.