Tasia and Gracia Seger’s soto ayam (Indonesian turmeric chicken soup)

Method

1. Step 1

   To make the soto spice paste, place shallot, garlic, ginger and coriander seed in a food processor with a little water. Process until a smooth paste forms.

2. Step 2

   Heat the oil in a large saucepan over medium heat. Add the spice paste and turmeric and cook, stirring, for 1 min or until aromatic. Add the lemongrass, lime leaves, carrot and celery and stir to coat.

3. Step 3

   Add the stock to the saucepan and bring to the boil. Season. Reduce heat to low. Cover and simmer for 5 mins or until the carrot and celery start to soften. Add the chicken and simmer, covered, for 15 mins or until the chicken is cooked through. Transfer the chicken to a heatproof bowl and set aside to cool slightly. Use 2 forks to coarsely shred. Strain the broth through a fine sieve into a separate heatproof bowl and cover to keep warm.

4. Step 4

   Meanwhile, to make the sambal, if using, place the chilli in a saucepan of boiling water and cook for 10 mins or until tender. Refresh under cold water. Drain well. Place the chilli in a food processor and process until finely chopped. Add the lime juice and salt and process until a paste forms.

5. Step 5

   While the chilli is cooking, prepare the noodles following packet directions. Drain and coarsely chop.

6. Step 6

   Divide the noodles among serving bowls. Top with the bean sprouts, cabbage, reserved celery leaves, spring onion, tomato and shredded chicken. Ladle the broth into the bowls to serve.