Soto Ayam (Turmeric chicken soup)

Blanched vegetables and vermicelli

• 1500 g water
• 85 g vermicelli noodles
• 100 g bean sprouts
• 100 g cabbage, cut in thin slices
• 110 g Indonesian yellow spice paste
• 600 g chicken thighs, bone in
• 5 makrut lime leaves
• 3 fresh salam leaves
• 1 ½ tsp sea salt
• 1 tsp ground white pepper
• ¼ tsp Chicken stock paste

Turmeric Chicken Soup

• 4 hard-boiled eggs, peeled, cut in halves
• 1 stalk celery, chopped, to garnish
• fried shallots, to garnish
• 2 lime, cut in wedges