Foryoueats: Indonesian Chicken Noodle Soup (Soto Ayam) | Marion's Kitchen

Ingredients

• 1 tbsp vegetable oil
• 1 cup coconut milk
• 1 tbsp lime juice
• 200g (7 oz) dried rice vermicelli
• coriander (cilantro) leaves, to serve
• sambal oelek*, to serve
• lime wedges, to serve
• sea salt
• Chicken stock:
• 2 tbsp vegetable oil
• 4 chicken thigh fillets
• 1 stalk lemongrass, bruised
• 2 shallots, quartered
• 3 slices fresh ginger
• 3 makrut lime leaves
• Spice paste:
• 1 stalk lemongrass, pale part only, finely chopped
• 6 small red Asian shallots (or 3 brown eschallots), roughly chopped
• 3 garlic cloves, roughly chopped
• 4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)
• 3cm (just over 1 inch) piece ginger, peeled and roughly chopped
• 3 tsp ground coriander
• 1 tsp ground cumin