Indonesian chicken noodle soup

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1.4 kg whole chicken or chicken drumsticks
• 2 litres chicken stock
• 1 tbsp oil
• 4 minced garlic cloves and 5 cm grated ginger
• 3 makrut lime leaves and 2 bruised lemongrass stalks
• 1 tsp turmeric
• 1 1/2 tsp ground coriander and 1 1/2 tsp ground cumin
• 1 chopped long chilli, optional
• 1 1/2 tsp salt, adjustable, and 1 tsp peppercorns
• 100 g rice vermicelli
• 2 spring onions, 1 cup mung bean sprouts and 1/4 cup coriander
• 4 boiled eggs and sambal oelek to serve

Step-by-step method

1. Heat oil in a pot and stir garlic, ginger, turmeric, coriander, cumin and chilli until aromatic.
2. Add chicken and turn it in the seasonings. Add stock, lime leaves, lemongrass, peppercorns and salt to taste.
3. Simmer uncovered for about 1 hour and 15 minutes, until meat separates easily from the bone.
4. Remove chicken and cool for 5 minutes; shred and discard bones and skin. Strain broth and keep hot.
5. Prepare vermicelli in hot water according to the packet and drain; peel and cut eggs.
6. Divide noodles and chicken among bowls and cover with broth. Add egg, sprouts, spring onion and coriander and serve with sambal.