Soto Ayam

Soto Ayam
Indonesian Chicken Soup

2 cups chicken broth
¼ lb chicken, shredded
1 stalk lemon grass, bruised
1 kaffir lime leaf
2 chili peppers, chopped
1 pinch salt and pepper
8 oz. soun (cellophane noodles)
½ lemon or lime
1 hard-boiled egg, sliced
1 spring onion, chopped
½ cup bean sprouts
2 tbs fried onion flakes

Bumbu:
1 inch lemon grass
1 tbs grated ginger
1 tbs grated turmeric
2 cloves garlic

• Chop an inch off the base of the lemon grass and grind with the other bumbu ingredients.
• Combine this bumbu with 2 cups of water and 2 cups chicken broth. Bring to a boil.
• Add the chicken, lemon grass, lime leaves, chilies, salt and pepper. Cook for 20 minutes.
• Meanwhile soften the soun by soaking it in boiling water.
• Add a handful of noodles to each serving bowl and cover with soto broth. Squeeze in some lemon and garnish with the remainder of the ingredients as well as anything else you can think of.