SOTO AYAM (INDONESIAN CHICKEN SOUP)
6 macadamia nuts 6 Brazil nuts 3 shallots, peeled 2 garlic cloves, peeled 20g (¾oz) ginger, peeled and sliced 20g (¾oz) fresh turmeric, peeled and sliced, or 1tsp ground turmeric 30ml (1fl oz) peanut oil 20g (¾oz) piece fresh galangal (Asian ginger) or ginger, peeled and finely sliced 2 lemongrass stalks, chopped 4 kaffir lime leaves, lightly crushed 1ltr (1¾pts) chicken stock 200g (7oz) rice vermicelli noodles, cooked 200g (7oz) leftover chicken, shredded 4 new potatoes, cooked and halved 12 cherry tomatoes, halved
50g (1¾oz) fresh beansprouts
4 hard-boiled eggs, halved 2 sliced fried shallots 4 spring onions, finely sliced Blend the nuts, shallots, garlic, ginger, turmeric and oil to a rough paste, then sauté and add the galangal, lemongrass and lime leaves.
Add the stock, boil, then simmer for 15 minutes. Season. Divide the remaining ingredients between 4 bowls, pour the broth over and top with the garnishes.