SOTO AYAM - MALAY CHICKEN NOODLE SOUP

A collab with our friends Borough Broth Company! Soto ayam is the comfort food of my childhood - Malay spiced chicken soup that’s golden with turmeric, topped with fried shallots and sambal.

Serves 2-3
2 nests dried rice vermicelli noodles
1 tbsp Borough Broth organic chicken fat
2 heaped tbsp Rempapa Peranakan turmeric & lemongrass paste 
2 x 324g Borough Broth organic chicken broth
1 thumb sized piece of ginger, bashed 
2 chicken thigh fillets
1/2 tsp sea salt, or to taste

Toppings:
handful of beansprouts
1 boiled egg, halved
1 red chilli, sliced
1 spring onion, chopped
2 sprigs coriander
1 tbsp crispy fried onions
Rempapa Red Hot Sambal Tumis, to taste!

Put the rice noodles in a heatproof bowl and cover with freshly boiled water. Cover and leave to soak until softened.

Meanwhile, heat the oil in a saucepan over medium heat. Add the spice paste and fry for 5 mins, until fragrant.

Add the broth, ginger, chicken and salt. Bring to a simmer, then let cook very gently for 10mins, or until the chicken is cooked. 

Meanwhile, drain the noodles and divide between serving bowls, along with the beansprouts.

When the chicken is cooked, shred and arrange over the noodles. Pour the hot spiced broth over. 

Top with the egg, chilli, spring onions, coriander, and fried onions. For extra heat, finish with a dollop of sambal.