To begin, blend shallots, garlic, turmeric, ginger, candlenuts, and coriander into a fine paste using a food processor or traditional mortar and pestle. Add a splash of water if needed for smooth blending. This paste forms the aromatic backbone of your broth.

Heat vegetable oil in a large pot over medium heat. Sauté the spice paste for 3–5 minutes until fragrant and the raw aroma subsides. Stir constantly to avoid burning and ensure the spices release their essential oils.

Add chicken pieces into the pot and coat them with the sautéed spice paste. Stir for 2 minutes to seal in the flavours before pouring in water to cover the chicken fully.

Drop in bruised lemongrass, kaffir lime leaves, bay leaves, sliced galangal, and salt. Bring to a gentle boil. This combination imparts signature floral and citrus notes typical of Soto Ayam.

Reduce heat to low and simmer for 45 minutes, uncovered, until the chicken is cooked through and tender. Skim off any foam or impurities from the surface to keep the broth clear.

Remove the chicken pieces with tongs and let them cool slightly. Shred the meat finely using your hands or two forks, discarding the bones. Return shredded chicken to the pot or reserve separately for serving.

Taste the broth and adjust salt if necessary. You may add a splash of fish sauce for deeper umami, though this is optional in traditional preparations.

Meanwhile, soak vermicelli noodles in hot water until softened, then drain. Slice hard-boiled eggs in half. Keep them ready alongside fresh garnishes for serving.

Divide noodles into four serving bowls. Top with shredded chicken and pour hot broth generously over each portion. Arrange egg halves, bean sprouts, and coriander on top.

Sprinkle with fried shallots and serve with lime wedges and sambal on the side. Encourage diners to squeeze lime juice over their bowl to brighten the flavours before eating.