Ingredients

• 4 tbsp corn oil
• 600 g chicken meat
• 400 g beef bones (optional)
• 3 cups water
• chicken stock, or soy sauce to taste

Spices to be ground finely

• 3 candlenuts
• 1 stalk lemon grass
• 1 slice galangal
• 4 pips garlic
• 30 small onions
• 1/2 tbsp coriander powder
• 1/2 pepper powder
• 1 tsp red chili powder
• 1/4 tsp turmeric powder

Soto Sauce

• Mix the following and serve in a saucer
• 8 birdseye chilies, diced
• 3 tbsp black soy sauce
• juice from 2 lime

1. Boil bones of beef and chicken for about 20 minutes.
2. Take out the chicken, cool and shred into strands and set aside as garnish later on.
3. Continue simmering the bones over medium heat for another 20 minutes to bring out its taste. Add water if necessary.
4. Heat 4 tbsp corn oil, fry the spices over low heat till fragrant. Add to the hot soup and simmer for another 10 minutes.
5. Serve hot as a soup,  or place some round rice vermicelli in the plate, add the hot soup.
6. Garnish with fried small onion,  chopped celery and shredded chicken.

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