Entree: Brunei – Central Culinary Region – Soto Brunei (Bruneian spiced chicken noodle soup with turmeric-scented broth and shredded chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 2 stalks lemongrass, bruised
- 1 piece galangal, 1 in (2.5 cm), sliced (or ginger if unavailable)
- 3 kaffir lime leaves
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (8 g) ground turmeric
- 2 tsp (4 g) toasted coriander seeds, ground
- 2 candlenuts or macadamia nuts, bruised
- 1 tsp (2 g) white pepper
- 1 cup (240 ml) light coconut milk (optional, for a slightly richer broth)
- 8 oz (225 g) rice vermicelli, soaked in warm water until pliable
- 4 hard-boiled eggs, halved
- 1/2 cup (120 ml) fried shallots
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (25 g) scallions, thinly sliced
- 2 tbsp (30 g) sambal oelek or chile paste, plus more to taste
- 2 tbsp (30 ml) fish sauce or light soy sauce (adjust to taste)
- 2 tsp (10 g) salt, or to taste
- Lime wedges for serving

Instructions

1. Place the whole chicken, water, bruised lemongrass, sliced galangal, and kaffir lime leaves in a large pot. Bring to a boil, then reduce to a simmer and cook gently, skimming foam, until the chicken is tender, about 35–45 minutes.
2. Remove the chicken to a bowl and let cool slightly; strain the broth into a clean pot and discard solids. Shred the chicken meat off the bones and reserve; discard bones or use to make extra stock.
3. In a skillet, heat the vegetable oil over medium heat. Sauté the sliced shallots until golden, then add the minced garlic, ground turmeric, ground coriander, bruised candlenuts, and white pepper. Cook 1–2 minutes until aromatic, stirring to avoid burning.
4. Add the sautéed spice mixture to the strained broth. Stir in the coconut milk (if using) and simmer gently for 10 minutes to meld flavors. Season with fish sauce or soy sauce and salt, tasting and adjusting seasoning.
5. While broth simmers, prepare rice vermicelli according to package directions and drain. Halve the hard-boiled eggs.
6. To serve, divide noodles among 4 bowls. Top each with shredded chicken and egg halves, then ladle hot broth over. Garnish with fried shallots, cilantro, scallions, sambal on the side, and lime wedges. Serve immediately.