Soto Ayam (Aromatic Chicken Noodle Soto)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Warm a dry frying pan over a medium heat and toast the star anise, cinnamon stick and black peppercorns until fragrant, about 1-2 minutes. Remove from the pan and set aside.

Step 2

Place the spice paste ingredients in a small food processor and blend to a smooth paste. If needed, add a splash of water to help it blend. Heat 2 tablespoons of oil in the frying pan over a medium heat and fry the spice paste with the lemongrass, kaffir lime leaves, if using, and bay leaves until softened and fragrant, about 10 minutes.

Step 3

Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain well and toss with a little oil to stop the noodles sticking together.

Step 4

Pour the stock into a deep saucepan and add the fried spice paste and toasted star anise, cinnamon stick and peppercorns. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Step 5

Place the chicken breasts in the broth and poach on a gentle simmer until cooked through. Depending on the size of the chicken breasts, this will take anywhere between 10 and 15 minutes. To test if the chicken is cooked, remove one breast and cut it through the middle. The chicken is cooked if the juices run clear and the meat is fibrous inside, with no opaque pink flesh.

Step 6

If you are making your own potato kerupuk, you can prepare these while the chicken is poaching. Wash the thin slices of potato a few times in water to remove any starch, and then dry very well with several paper towels. Heat 150ml of oil in a deep saucepan to 130°C. (If you do not have a thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 75 seconds.) Fry the crisps in batches until they are golden all over, then remove from the pan and drain on paper towels to remove any excess oil. Set aside.

Step 7

When cooked, remove the chicken from the broth and, once cool enough to handle, shred into small pieces using a fork or your fingers. Cover the shredded chicken with foil and set aside. Reduce the broth over a high heat for 10 minutes to concentrate the flavour, then strain the broth through a sieve. Taste and season with salt and lime juice, if needed.

Step 8

Return the shredded chicken to the broth along with the cooked noodles, pak choi and bean sprouts, and cook until warmed through. Divide the broth between four bowls and layer with your preferred garnishes. Serve with the kerupuk or potato crisps on top.