![Soto Ayam](https://cdn.statically.io/img/www.foodandwine.com/thmb/kNps6tRpki2JUg9U49QTKr5tcVg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/soto-ayam-FT-RECIPE0321-e4b89834f1a5484ab2bc2cb7d7ee1b4c.jpg)
Ingredients
Spice Paste
-
1 cup chopped shallots
-
1 tablespoon ground turmeric
-
2 teaspoons cumin seeds
-
6 macadamia nuts
-
4 medium garlic cloves
-
1 (3-inch) piece fresh ginger, peeled and roughly chopped
-
1 (2-inch) piece fresh galangal, peeled and sliced
-
2 tablespoons grapeseed oil
Soup
-
1 lemongrass stalk, trimmed
-
¼ cup grapeseed oil
-
3 fresh makrut lime leaves
-
2 fresh or 4 dried bay leaves
-
8 cups water, plus more as needed
-
4 cups unsalted chicken broth
-
1 tablespoon kosher salt, plus more to taste
-
1 teaspoon freshly ground black pepper
-
1 (3 1/2-pound) whole chicken
-
2 cups well-shaken and stirred coconut milk
-
1 (8.8-ounce) pkg. rice vermicelli noodles, prepared according to pkg. directions
-
1 cup fresh bean sprouts
-
1 cup thinly sliced napa cabbage
-
4 hard-boiled eggs, peeled and quartered
-
1 (8-ounce) tomato, chopped (about 1 1/4 cups)
-
¼ cup thinly sliced scallions
-
¼ cup fried shallots (such as Maesri)
-
2 limes, cut into wedges
Directions
Make the spice paste
-
Combine shallots, turmeric, cumin, macadamia nuts, garlic, ginger, and galangal in bowl of a food processor. Pulse until mixture is finely chopped and forms a paste, about 15 pulses. Add grape seed oil; pulse until loosened and completely combined, about 5 pulses. Set aside.
Make the soup
-
Bruise lemongrass using flat side of a knife. Heat grape seed oil in a large stockpot over medium. Add lime leaves, bay leaves, and bruised lemon grass; cook, stirring constantly, until fragrant, about 30 seconds. Add spice paste; cook, stirring often, until mixture starts to darken and thicken, about 5 minutes. Add 8 cups water, broth, salt, and pepper; bring to a boil over high. Add whole chicken to broth mixture, adding water as needed to cover chicken. Reduce heat to medium-low; simmer until a thermometer inserted in thickest portion of chicken registers 155°F, about 30 minutes.
-
Add coconut milk to chicken mixture in pot. Bring to a boil over medium; boil until slightly thickened, about 5 minutes. Remove from heat, and carefully transfer chicken to a plate. Remove and discard lime leaves, bay leaves, and lemongrass from broth; season broth with salt to taste. Cover and keep broth warm. Let chicken stand until cool enough to handle, about 15 minutes. Remove and discard skin and bones from chicken; pull and shred meat into large pieces.
-
Divide noodles evenly among bowls, and top with bean sprouts, cabbage, and chicken. Ladle warm broth into bowls; top evenly with eggs, tomato, scallions, and fried shallots. Serve with lime wedges.
Note
Look for lemongrass, galangal, and makrut lime leaves at Asian grocery stores.