This makes a ton. I have kept some noodles and egg uncooked and will cook them tomorrow and serve them with some of the soup for lunch.

Indonesian Chicken Soup
serves 6 – 8
slightly altered from One Course Meals by Charmaine Solomon.
1 chicken, jointed
2 teaspoons salt
1 teaspoon whole peppercorns
12 sprigs celery leaves
4 small onions, peeled
500g fine egg noodles
2 tablespoons rice bran oil
2 teaspoons chopped chilli
4 clove garlic, finely chopped
3 teaspoons finely chopped fresh ginger
1 teaspoon dried shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground pepper
1 teaspoon chilli powder
juice 1 large lemon
6 hard boiled eggs, chopped
4 spring onions, finely sliced

  1. Place chicken pieces with one onion, celery leaves, salt and pepper in a large pot with 2.5 litres of water. Bring to the boil and simmer until chicken is just cooked through.
  2. Strain the stock. Seperate chicken flesh, skin and bones. Set flesh, cut into piece, aside for soup, give skin to cat as a rare treat, crush bones in the thermomix and throw them in the bokashi
  3. Cook noodles according to packet instructions and set aside
  4. Slice remaining onions. Wash the pan you first used and then heat oil in it. Fry onion and chilli, stirring. When onion starts to bron, add garlic, ginger and shrimp paste. Stir, Add remaining spices and stir some more.
  5. Add stock, bring to boil and simmer for 10 minutes. Then add chicken. Heat through.
  6. To serve, divide noodles amongst bowls. Turn off heat, stir in lemon juice and pour soup over noodles. Top with chopped egg and spring onions.