Soto Ayam (Chicken Soup) with Glass Noodles and Turmeric

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the shallots, garlic, ginger, and turmeric and cook until fragrant, about 2-3 minutes.

Add the lemongrass and kaffir lime leaves and cook for another minute.

Add the chicken thighs and cook until lightly browned on all sides.

Pour in the water and add the chicken bouillon cube (or powder). Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken with two forks.

Season the broth with salt and white pepper to taste.

Add the soaked and drained glass noodles to the broth and cook for 2-3 minutes, or until tender.

To serve, ladle the soup into bowls. Top with shredded chicken, halved hard-boiled eggs, green onions, and fried shallots (if using). Serve with lime wedges for squeezing over the soup.