Saoto Soep (Surinamese Lemongrass Chicken Soup)

Instructions

1. Put the chicken, water, onion, garlic, lemongrass, galangal, bay leaves, allspice, peppercorns and salt in a large pot. Bring to a boil, skim off the foam, then simmer gently, partly covered, for 40 minutes, until the chicken reaches 74°C (165°F).
2. Lift out the chicken and let it cool for 10 minutes. Pull the meat from the bones and shred it. Strain the broth through a fine sieve into a clean pot and keep it at a simmer. Adjust the salt.
3. Soak the vermicelli in hot water for 5 to 10 minutes, or as the package says, then drain.
4. Blanch the bean sprouts and cabbage together in boiling water for 30 seconds. Drain well.
5. Stir the sweet soy sauce, garlic, chili and lime juice together in a small bowl to make the sambal ketjap.
6. Divide the vermicelli among six deep bowls. Add the sprouts, cabbage, shredded chicken and half an egg to each.
7. Bring the broth to a rolling boil and ladle it over each bowl.
8. Top with the potato sticks, fried onions, celery and parsley. Serve at once with lime wedges and the sambal ketjap.

Tips

• Galangal and daun salam are sold in Asian markets. Fresh ginger and regular bay leaf are fine substitutes, though the broth will taste a little sharper.
• Keep the toppings separate and pour in the hot broth at the table, so the noodles and sprouts stay crisp. Leftover broth freezes well.