Soto Ayam (Indonesian Chicken Noodle Soup)

Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8

Soup:
2 lbs chicken thighs, whole
6 cups water, at least
1/2 red onion, sliced
8-12 oz vermicelli or rice sticks, etc.
2 star anise
1 tsp allspice
1 tsp cinnamon
1 can coconut milk
2 small potatoes, cubed
1.5 cups bean sprouts
1 small napa cabbage, thin sliced.
Juice and rind of 1 lime

Spice Paste:
1 tsp pepper
1 tsp corander
1/2 tsp cumin
1/4c macadamia, walnuts, almonds
1/2 red onion
4 cloved garlic
1 inch minced ginger
2 tsp tumeric

Start by boiling the chicken and onion in the water. Once the chicken is cooked, remove, remove skin and bones, and shred the chicken. Keep the soup.
Grind the spice paste and reserve.
Cook the noodles.

In a side pan, fry the spice paste and lime rind with some oil for a few minutes, until it smells very good. Bring the soup to a boil and mix the paste in. Also add the spices for the soup. Add the potatoes, and cook until they are almost done - maybe 10 minutes.

Mix in the chicken, cabbage, and coconut milk, and bring back to a boil, adding water or chicken stock if it looks like there won't be enough once the noodles are added back in.

Once the cabbage is done wilting and cooking, add in the noodles, heat through, and finish with lime juice, fried shallots, sriracha, cilantro, scallion, etc.