Instructions

1. Roast the candlenuts in a pan or oven until golden.
2. Peel and roughly chop the onions and garlic.
3. Blend the roasted candlenuts, onions, garlic, ginger, turmeric, terasi shrimp paste, galangal, sambal oelek, and a splash of oil into a smooth paste using a stick blender or regular blender.
4. In a large pot, bring 1.5 to 2 liters of water to a boil, and add the chicken.
5. Simmer for about 30 minutes until the chicken is cooked through.
6. Remove the chicken from the pot and let it cool. Keep the stock for later.
7. Once cooled, shred the chicken and set it aside.
8. Cook the rice according to the package instructions. Set aside.
9. In a separate pot, cook the glass noodles until soft. Drain and set aside.
10. Boil the eggs in a pot of water for about 10 minutes. Cool them in cold water, peel, and cut in half.
11. In a large pot, heat a bit of oil and sauté the bumbu spice paste until fragrant. This should take about 2-3 minutes.
12. Add a small amount of the chicken stock to loosen the paste, stirring to combine.
13. Add the bruised Indonesian bay leaves, makrut lime leaves, and lemongrass.
14. Pour the remaining chicken stock into the pot with the spice mixture.
15. Add the shredded chicken, 2 bouillon cubes, and salt to taste.
16. Stir in the glass noodles, shredded cabbage, and sliced leeks during the last few minutes of cooking, so they soften but retain some texture.
17. To serve, place a scoop of rice and a handful of bean sprouts in each bowl.
18. Ladle the soto ayam broth with chicken, noodles, and vegetables over the rice.
19. Top each bowl with a halved boiled egg, fried shallots, chopped spring onions, and celery, parsley, or coriander leaves.
20. Serve with shrimp chips (krupuk) and sambal chili paste on the side for extra spice.