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Ingredients

• 1/3 cup peeled garlic cloves
• 1 cup sliced shallots
• 1/4 cup salted, roasted macadamia nuts or blanched almonds
• 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
• 1 teaspoon ground turmeric
• 1 tablespoon salad oil
• 2 1/2 quarts fat-skimmed chicken broth
• 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only
• 1 1/2 pounds boned, skinned chicken breasts, rinsed
• 4 to 6 ounces dried bean thread noodles (saifun)
• Salt and pepper
• 3 cups finely shredded cabbage
• 3 cups bean sprouts, rinsed and drained
• 1 cup thinly sliced green onions, including tops
• 1 cup diced Roma tomatoes
• 1 cup chopped fresh cilantro
• 4 hard-cooked large eggs, shelled and cut into wedges
• 2 cups potato chips or shrimp chips (optional)
• 1/2 cup fried shallots
• Lime wedges
• Chili sambal, Asian red chili paste, or minced fresh hot chilies

Description

This Version Of The Classic Indonesian Chicken Soup Comes From The Hyatt Regency In Yogyakarta, Indonesia. Make Up To 2 Days Ahead, Cook, Cover, And Chill Chicken In Seasoned Broth.

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