Soto Ayam - Indonesian Chicken Noodle Soup

Bring 2 liters of water to a boil in a large pot.

Add chicken thigh pieces, ginger, garlic, shallots, turmeric powder, coriander powder, cumin powder, pepper, salt, kaffir lime leaves, lemongrass, cinnamon stick, star anise, cardamom, and cloves.

Simmer until chicken is cooked through.

Remove chicken and let it cool before shredding or frying.

Strain the broth to remove solids and return the liquid to the pot.

Cook rice noodles according to package instructions and drain.

Add shredded or fried chicken back into the broth and heat through.

To serve, place noodles in bowls and ladle hot broth over them.

Top with chopped spring onions, chopped coriander, fried shallots, sliced hard-boiled eggs, sambal, lemon wedges, and chopped chillies.

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