Indonesian Chicken Soup

Instructions

1. Prepare the spice paste
   In a food processor, blend shallots, garlic, turmeric, and galangal with 2 tablespoons of water until it forms a smooth paste. If using ground turmeric instead of fresh, add it later directly to the pot.
2. Sauté the aromatics
   Heat oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the paste has darkened slightly, about 5-7 minutes. This cooking process releases the essential oils and flavors from the spices.
3. Simmer the broth
   Add chicken pieces to the pot and stir to coat with the spice paste. Pour in the water and add lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for about 45 minutes until the chicken is tender.
4. Prepare the chicken
   Remove the chicken pieces from the broth and let cool slightly. Remove the meat from the bones and shred it into bite-sized pieces. Return the bones to the broth and continue simmering for another 15 minutes for a richer flavor, then discard the bones.
5. Season the broth
   Add salt and white pepper to the broth. Taste and adjust seasonings as needed. Remove and discard the lemongrass, kaffir lime leaves, and bay leaves.
6. Prepare serving bowls
   Place a portion of rice noodles in each serving bowl. Top with shredded chicken meat. Ladle the hot broth over the noodles and chicken.
7. Garnish and serve
   Sprinkle fried shallots over each bowl. Serve immediately with lime wedges on the side for guests to squeeze into their soup according to taste. Traditional condiments like sambal (chili paste) can also be offered separately.