Soto Ayam Noodles

🛒 Ingredients

• Cooked Shredded Chicken Breast 100 g · 165 kcal
• Cooked Egg Noodles 80 g · 100 kcal
• Blanched Bean Sprouts 50 g · 15 kcal
• Hard-boiled Egg (half) 25 g · 35 kcal
• Chopped Celery 10 g · 2 kcal
• Sliced Tomato 20 g · 4 kcal
• Fried Shallots 5 g · 25 kcal
• Vegetable Oil (trace from broth) 3 g · 27 kcal
• Clear Chicken Broth 157 g · 0 kcal

👨‍🍳 Instructions

1. Boil chicken until thoroughly cooked; carefully remove the chicken and reserve the broth. Once cool enough to handle, shred the chicken meat.
2. Blend shallots, garlic, ginger, galangal, turmeric, candlenuts, coriander, cumin, and white pepper into a smooth spice paste.
3. Heat vegetable oil in a large pot, then sauté the spice paste along with bruised lemongrass, kaffir lime leaves, and bay leaves until fragrant and the oil separates.
4. Add the reserved chicken broth to the pot and bring it to a simmer. Season with salt and pepper to taste, then let it simmer for 20-30 minutes for the flavors to meld beautifully.
5. Meanwhile, cook the egg noodles according to package instructions, blanch the bean sprouts briefly, and prepare the hard-boiled eggs, celery, and tomatoes by slicing them.
6. To serve, place cooked noodles and blanched bean sprouts in a bowl. Arrange shredded chicken, a half hard-boiled egg, celery, and tomato slices on top.
7. Ladle the hot soto broth generously over the toppings. Garnish with crispy fried shallots, and serve immediately with a lime wedge and sambal on the side for an authentic kick.