Soto Ayam Madura
Indonesian-styled Clear Chicken Soup
2 skinless chicken breast
1 liter water
2 stalks fresh lemongrass, crushed
6 to 8 fresh kaffir lime leaves
1 tsp salt
1 1/2 tsp white peppercorns
2 tbsp coriander seeds
1 tsp cumin seeds
6 shallots, chopped
3 cloves garlic, chopped
5 candlenuts, optional
1 small knob turmeric, peeled and chopped ( I used 1 1/2 tsps ground turmeric)
1 small piece of galangal
1 small knob of ginger, peeled and chopped
1 tbsp oil
Cellophane noodles, soaked in boiling water for ten minutes or so until softened; drained and cut in half.
1 tbsp lime juice
finely sliced round cabbage
fresh coriander, removed stalks and chopped
thick sweet soy sauce
Prepare the broth by covering the chicken with the water. Add the lemongrass and kaffir lime leaves. Bring to a boil, then lower to a moderate simmer and cook for about 20 minutes, skimming foam from the surface every ten minutes or so as needed to get a clear broth.
Remove chicken from broth and allow to cool. Tear into shreds and set aside.
Processed all the ingredients for the spice paste in a blender.
Heat the oil in a two quart saucepan and fry the spice paste over medium-low heat for about five minutes, until the paste begins to separate from the oil. Ladle a little of the broth into the pan with the spice paste. Stir and add this back to the pot of broth, along with the shredded chicken and lime juice.
To serve, put cellophane noodles into individual bowls along with the garnishes. Ladle in hot soup in the bowls.
You may serve the soup with rice cake or lontong, but I chose to serve it with some boiled potatoes, instead.