Soto Ayam Madura (Indonesian Chicken Noodle Soup) Recipe

Ingredients (22)

• 2 pounds (908g) bone-in, skin-on chicken thighs, see notes
• 1 teaspoon white peppercorns
• 1/4 teaspoon coriander seeds
• 10g candlenuts or unsalted macadamias (about 4), see notes
• 5 medium cloves garlic (25g), peeled
• One 1-inch piece fresh ginger (about 3/4 ounce; 21g), peeled and chopped
• 2 teaspoons ground turmeric
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 3 tablespoons (45 ml) neutral oil, such as canola, vegetable, or sunflower
• 1 lemongrass stalk, trimmed and lightly bruised with the blunt side of the knife and tied into a knot (see notes)
• 3 fresh makrut lime leaves
• 4 ounces (113g) mung bean noodles, soaked in boiling water for 10 minutes and cut into 4-inch segments, drained and rinsed
• Kosher salt
• 4 ounces mung bean sprouts (113g; 1 cup)
• 2 large hard-boiled eggs, peeled and quartered
• 2 green onions, green and white parts, chopped
• 1/4 cup chopped Chinese celery leaves (see note)
• 2 tablespoons fried shallots, homemade or store-bought
• 2 1/2 cups plain lightly salted potato chips (3 ounces; 85g)
• Kecap manis, for serving
• Chile paste like sambal oelek, for serving
• 2 large limes, cut into wedges, for serving