Indonesian Chicken Soup (Soto Ayam)

Ingredients

• Quartered limes
• 3 garlic cloves, peeled
• 2 teaspoons cumin seeds
• Cooked white rice (optional)
• 1 free-range chicken, about 3 pounds, quartered
• 2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
• 1 1/2 tablespoons coriander seeds
• Chili paste (such as sambal), for serving
• 4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
• 1 teaspoon black peppercorns
• 3 tablespoons peanut oil
• 1 tablespoon fresh lime juice
• 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
• 1 teaspoon kosher salt, plus more to taste
• 2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
• 5 shallots, peeled and halved
• 2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
• 6 makrut lime leaves, fresh or frozen (optional)
• 2 tablespoons finely minced ginger