Indonesian Chicken Soup with Noodles, Turmeric and Ginger

cooking.nytimes.com

Flannelbutt

1 free-range chicken , about 3 pounds, quartered

2 stalks fresh lemon grass , bruised with the handle of a heavy knife and tied in a knot

6 kaffir lime leaves , fresh or frozen (optional)

1 teaspoon kosher salt , more to taste

1 teaspoon black peppercorns

1 ½ tablespoons coriander seeds

2 teaspoons cumin seeds

5 shallots , peeled and halved

3 cloves garlic , peeled

2 teaspoons finely minced fresh turmeric , or 1 ½ teaspoons ground turmeric

2 tablespoons finely minced ginger

3 tablespoons peanut oil

4 ounces glass noodles or thin dried rice noodles , called vermicelli, bihun or bun

1 tablespoon fresh lime juice

2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves

2 shallots , thinly sliced and fried in vegetable oil until brown (optional)

Quartered limes

chili paste (such as sambal) for serving

Cooked white rice (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer