SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)

Steps:

• In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
• Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
• In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
• Stir in broth, cover, and bring to a boil.
• Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
• Crush stalk with the back of a knife, then cut into 3-inch pieces.
• Add to broth.
• Add chicken breasts to broth.
• Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Lift out chicken and let cool at least 10 minutes.
• Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
• In a bowl, pour 5 cups hot water over bean thread noodles.
• Let stand until the noodles are tender to bite, about 5 minutes; drain.
• If desired, snip through noodles with scissors to make shorter strands.
• Season broth with salt and pepper to taste.
• Return to a boil over high heat.
• Tear the chicken into shreds.
• In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
• Pour hot broth into a tureen or pitcher.
• Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
• Ladle or pour hot broth into bowls.
• Sprinkle with potato chips and fried shallots.
• Add juice from lime wedges, chili sambal, and more salt and pepper to taste.