Soto ayam

Instructions

1. Bring the water to a boil with the chicken, skim off the foam, then lower the heat and let it simmer for 30 minutes.
2. Blend the onion, garlic, ginger and turmeric with a little water to a smooth paste.
3. Fry the paste in a pan with a little oil until it smells fragrant.
4. Add the paste to the broth along with the crushed lemongrass, bay leaves and kaffir lime leaves.
5. Let it simmer for 30 minutes, then remove the chicken, shred the meat and return it to the broth.
6. Season with salt, pepper and coriander, and cook the vermicelli separately.
7. Divide the vermicelli among the bowls, pour over the boiling soup, and top with eggs, bean sprouts and fried onions.