- First prepare the soup base/broth by combining the stock, kaffir lime leaf, lemongrass and salt in a pot large enough to hold all ingredients. Bring to a simmer for 15 minutes. Then turn the heat off and keep covered.
- To make the spice paste, heat a bit of oil in a small skillet. Add the garlic, shallots and ginger and fry until the shallots soften and start to colour up. When done, transfer the garlic, shallots and ginger to a blender. Add the coconut milk, macadamia nuts, spices and half a cup of the stock and blend until smooth.
- Next, heat the oil in a small saucepan over medium heat. Add the paste and cook, stirring constantly for about 5 minutes. Turn the heat down to low and cook for another 2-3 minutes, then turn heat off. Add the cooked paste to the broth and stir well.
- In a small frying pan, sauté the tofu until golden. Set aside.
- Next, medium boil the eggs by adding enough water to cover them by one inch in a small saucepan. Set a timer to cook the eggs for exactly seven minutes. When done, remove them from the pan and place in cold water. Peel the eggs under cold water but don't slice them yet. Set aside.
- Place the rice vermicelli in a bowl and cover with boiling water. Let sit for 3-5 minutes then drain and rinse with cold water. Toss with 1 tbsp of sesame or olive oil so the noodles don't stick together.
- To assemble the Soto Ayam, carefully slice the eggs in half and have all other elements ready. (You might need to re-heat the broth a little.)
- To serve, place ¼ of the rice noodles in each of 4 bowls. Divide the tofu and add to the vermicelli. Top with fried shallots and cilantro. Pour 2 cups of broth into each and add one egg and a few slices of lime per bowl.
- Add Sambal Oelek to taste. Enjoy!