Martin Yan - SPICY CHICKEN NOODLE SOUP (SotoAyam)

SPICY CHICKEN NOODLE SOUP (SotoAyam)

Makes: 4 servings

Ingredients:

Spice Paste
2 stalks lemongrass
6 cloves garlic
5 walnut-size shallots
2 slices ginger, each the size of a quarter
8 candlenuts or 16 almonds 1/4 cup water

2 chicken legs and thighs
6 cups water
2 tablespoons cooking oil
2 teaspoons ground coriander
1 teaspoon galangal powder
1 teaspoon turmeric powder
1 teaspoon chili garlic sauce

3 tablespoons soy sauce
1 package (12 oz.) fresh Chinese egg noodles
1/2 pound bean sprouts
4 hard-cooked eggs, shelled and halved
Deep-fried shallots
Cilantro sprigs
Sliced fresh red or green jalapeño chili

Getting Ready:

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Cooking:

Place chicken and water in a large pan; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coriander, galangal, turmeric, and chili garlic sauce; cook for 1 minute. Reserve.
Add reserved spice paste to chicken; simmer until chicken is no longer pink near the bone, about 20 minutes longer. Lift out chicken. When it is cool enough to handle, remove and discard skin and bones; shred meat.
Pour broth through a wire strainer; discard solids and return broth to the pan. Skim fat from broth and add soy sauce; heat to simmering.
In a large pot of boiling water, cook noodles according to package directions; drain, rinse, and drain again. Divide noodles, chicken, and bean sprouts among 4 individual bowls. Pour broth over noodles. Garnish each serving with eggs, shallots, cilantro, and chili.
(To make deep-fried shallots, peel and very thinly slice shallots; separate each slice into rings. Deep-fry slowly at 325°F until golden brown and crisp, 3 to 5 minutes. Drain on paper towels. Store in an airtight container in the refrigerator.)