Soto Ayam with Spring Greens Recipe - Great British Chefs

Ingredients

• 100g of shallots
• 1 pinch of fine sea salt
• vegetable oil, for frying
• 10 dried red Kashmiri chillies
• 1 lemongrass stalk, base only, finely chopped
• 100g of shallots, roughly chopped
• 2 garlic cloves
• 2 large red chillies, roughly chopped
• 100ml of vegetable oil
• 2 tbsp of tamarind paste
• 1/2 tsp fine sea salt, or to taste
• 3/4 tsp gula melaka, (coconut palm sugar) or light brown sugar
• 750g of bone-in chicken thighs, or drumsticks, skin on
• 1.5l water
• 1 lemongrass stalk, bashed lightly
• 1 1/2 tsp fine sea salt, or to taste
• 2 tbsp of vegetable oil
• 1 cinnamon bark
• 2 star anise
• fresh ginger, thumb-sized piece, peeled and roughly chopped
• 1 tbsp of ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground white pepper
• 1 bunch of spring greens, sliced into ribbons
• 1 juice of half a lime, the remaining 1⁄2 sliced into wedges
• 1 handful of fresh coriander, roughly chopped
• 1 spring onion, sliced thinly diagonally