Vegan soto ayam

This is how you make it

1. Finely chop the onion and garlic. Grate the ginger.
2. Place the coconut oil in a soup pot and sauté the onion, garlic, and ginger for 2-3 minutes until they become soft and fragrant.
3. Add the spice paste and turmeric powder, and sauté for about 2 minutes until they begin to release their aroma.
4. Deglaze with water. Add the lime leaves, bay leaves, and lemongrass, and let it simmer gently for at least 15 minutes to allow all the flavors to blend well.
5. Cook the rice vermicelli according to the package instructions.
6. Meanwhile, slice the tofu into thin slices. Fry them in 2 tablespoons of coconut oil until they are golden brown and crispy. Season with salt and pepper to taste.
7. Finely chop the spring onions and cilantro.
8. Remove the lime leaves, bay leaves, and lemongrass from the broth.
9. To serve the soup, place a portion of rice vermicelli, fried tofu, and bean sprouts in a bowl. Pour the hot broth over the ingredients.
10. Garnish the vegan soto ayam with spring onions, cilantro, and fried onions.
11. Serve lime wedges on the side so you can add lime juice to your soup to taste.
12. If desired, add some extra sweetness and saltiness with ketjap manis according to your taste.