Soto ayam (Indonesian chicken noodle soup)

Method

• 1
  Place the chicken in a saucepan. Add the water, lemongrass, lime leaves, half the garlic and salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 25-30 minutes or until the chicken is just cooked. Transfer the chicken to a plate, reserving the poaching liquid. Cool slightly. Remove and discard the skin and bones. Shred the chicken. Transfer to a bowl and keep warm.

• 2
  Use a mortar and pestle to pound French shallot, ginger and remaining garlic until a coarse paste forms. Add the cumin, ground coriander and peppercorns. Pound until peppercorns are coarsely crushed. Stir in turmeric.
• 3
  Heat oil in a saucepan over medium heat. Cook the French shallot mixture, stirring, for 3 minutes or until aromatic. Add reserved poaching liquid. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes to develop the flavours. Strain through a fine sieve into a large bowl. Season.
• 4
  Cook the noodles following packet directions. Drain. Divide among bowls. Top with the chicken and shallot. Divide the broth among the bowls. Top with egg, bean sprouts and fresh coriander.