Soto mie (soto mie)

Instructions

1. Put the shin in a large saucepan with the water, bring to the boil, then skim for 5 minutes.
2. Add the bruised lemongrass, the galangal, the turmeric and the nutmeg, then simmer gently for about 1 hour, until the meat is tender.
3. Meanwhile, blend the raw garlic and shallots with a little water to a smooth paste, then fry it in a little oil until lightly golden.
4. Remove the meat, shred it and add the spice paste to the broth. Season with salt and white pepper, then cook for another 15 minutes.
5. Fry the sliced shallots in oil until crisp, then drain them on kitchen paper.
6. Briefly blanch the noodles and bean sprouts, then drain and divide them between the bowls.
7. Pour the piping-hot broth over the noodles, then arrange the shredded meat, eggs cut into quarters, celery and coriander on top.
8. Sprinkle with the fried shallots and serve with a lime wedge and sambal on the side.