Entree: Brunei – Soto Brunei (Bruneian spiced chicken soup with rice noodles and aromatic herbs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, bone-in, about 3 lb (1.4 kg)
- 8 cups (1.9 L) chicken stock or water
- 6 oz (170 g) rice vermicelli (bihun)
- 6 shallots, peeled (about 3 oz / 85 g)
- 4 cloves garlic (about 15 g)
- 2 in (5 cm) galangal or ginger, sliced (about 20 g)
- 2 stalks lemongrass, white parts bruised and halved
- 2 candlenuts or kemiri (or 2 tbsp / 30 g macadamia/nut substitute)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) coriander seeds, toasted and crushed
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) white pepper
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) coconut milk (optional for a creamier soto)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 4 hard-boiled eggs, halved, approx. 2 oz (60 g) each
- 2 cups (100 g) bean sprouts, rinsed
- 4 scallions, thinly sliced (about 1.6 oz / 45 g)
- 1/2 cup (50 g) fried shallots or shallot crisps
- 8 oz (225 g) firm tofu, cut into 1/2-inch cubes and lightly fried (optional)
- 2 limes, cut into wedges
- Sambal oelek or chili paste, to taste
- Salt to taste

Instructions

1. Prepare the chicken broth: place the whole chicken in a large stockpot with the chicken stock or water. Add 1 lemongrass stalk, 1/2 the galangal, and a pinch of salt. Bring to a simmer and cook gently for 35–40 minutes until chicken is cooked through.
2. While chicken cooks, make the spice paste: in a blender or mortar and pestle combine shallots, garlic, remaining galangal, remaining lemongrass (white parts), candlenuts, turmeric, toasted coriander, cumin, and a pinch of salt. Add 1–2 tbsp of water and blend to a smooth paste.
3. Remove the chicken from the pot, reserve the broth, and let the chicken cool slightly. Shred the chicken meat off the bones into bite-sized pieces, discarding the skin and bones (or reserve bones for extra stock).
4. In a skillet, heat the vegetable oil over medium heat. Fry the spice paste until fragrant and the oil begins to separate, about 4–5 minutes.
5. Add the fried paste to the reserved broth and simmer gently for 10 minutes to meld flavors. If using coconut milk, stir it in now and heat through without boiling. Season with fish sauce, palm sugar, and additional salt to taste.
6. Meanwhile, soak or cook the rice vermicelli according to package instructions until just tender, then drain and divide among serving bowls.
7. Assemble bowls: place a portion of shredded chicken and fried tofu (if using) over the vermicelli. Ladle hot broth over the noodles and chicken until just covered.
8. Top each bowl with halved boiled egg, bean sprouts, sliced scallions, fried shallots, and a lime wedge. Serve sambal on the side for heat and adjust seasoning with more fish sauce or salt if needed.