Soto Ayam Recipe (Chicken Noodle Soup)

1 1/4 lb (600 g) chicken pieces with the bone still in (preferably thigh)

4 cups (1 liter) water

1 teaspoon salt

3 tablespoons oil

1/2 to 1 teaspoon chicken stock powder, optional

1 cup (250 ml) coconut milk

2 kaffir lime leaves, edges torn

2 small waxy potatoes, boiled, peeled and thickly sliced

2 hard boiled eggs, peeled and halved lengthways

1 1/2 cups (120 g) bean sprouts

7 oz (200 g) fine dried rice vermicelli, soaked in hot water to soften

3 tablespoons Crisp-fried shallots

2 tablespoons finely minced Chinese celery leaf or coriander

1 large lime, quartered

Seasoning paste:

1 teaspoon black peppercorns

1 teaspoon coriander seeds, lightly toasted

4 candlenuts, minced

6 shallots, minced

2 cloves garlic, minced

1 thin slice ginger, minced

1/2 inch (1 cm) fresh turmeric, minced or 1/4 teaspoon turmeric powder