Indonesian turmeric chicken soup (Soto ayam)

1. Bring the chicken to the boil with the water, skim and simmer gently for 40 minutes.

2. Meanwhile blitz the shallots, garlic, turmeric, galangal, ginger and toasted coriander seeds to a paste and fry in the oil for 5 minutes until fragrant.

3. Stir the spice paste into the soup with the bruised lemongrass and makrut lime leaves, season with salt and pepper and simmer for another 20 minutes; the broth turns a lovely golden yellow.

4. Lift out the chicken, pull the meat off the bones and shred; strain the broth.

5. Soak the glass noodles in hot water, hard-boil and halve the eggs and blanch the bean sprouts and shredded Chinese leaf.

6. Put noodles, chicken, sprouts, Chinese leaf and egg in bowls, ladle over the hot broth, sprinkle with crispy onions and spring onions and serve with lime and sambal oelek.

Tip: Indonesia's most popular soup; almost every region has its own version. It is also eaten with rice or pressed rice cakes (lontong), making it a filling main course.