By cooking.nytimes.com

Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam)

Ingredients

4 servings

1chicken

free-range, quartered

2 stalksfresh lemongrass

bruised with the handle of a heavy knife and tied in a knot

6makrut lime leaves

fresh or frozen, optional

1 teaspoonkosher salt

plus more to taste

1 teaspoonblack peppercorns

1 ½ tablespoonscoriander seeds

2 teaspoonscumin seeds

5shallots

peeled and halved

3garlic cloves

peeled

2 teaspoonsfresh turmeric

finely minced 1 1/2 teaspoons ground turmeric

2 tablespoonsginger

finely minced

3 tablespoonspeanut oil

4 ouncesglass noodles

or thin dried rice noodles, called vermicelli, bihun or bun

1 tablespoonfresh lime juice

2 tablespoonscelery leaves

chopped, mint, Thai basil or cilantro leaves

2shallots

thinly sliced and fried in vegetable oil until brown, optional

limes

quartered

Chili paste

such as sambal, for serving

white rice

Cooked, optional

Instructions