Vegetarian Soto

Ingredients

• 1 Tbsp. vegetable oil
• 1 Tbsp. minced garlic
• 1 tsp. grated fresh ginger
• 1 Tbsp. minced shallot
• 1 tsp. ground turmeric
• 4½ cups (1.25 liters) low-sodium vegetable stock
• 1 plump stalk lemongrass, trimmed and smashed
• 2 makrut lime leaves (optional)
• 1½ tsp. fine sea salt
• ½ tsp. granulated sugar
• ¼ tsp. freshly ground black pepper, or to taste
• 1 large yellow potato, peeled and cut into 1-in (2.5-cm) cubes
• 2 oz. (50 g) cellophane noodles
• 2 large hard-boiled eggs, halved lengthwise
• 1 cup (100 g) bean sprouts or shredded cabbage, blanched
• 1 green onion (scallion), white and green parts, chopped
• 2 Tbsp. fried shallots (store-bought or homemade)
• ¼ cup (5 g) chopped celery leaves or flat-leaf parsley
• ½ cup (75 g) plain potato chips, crushed
• 1 large lime cut into wedges
• Chile paste, such as sambal oelek
• Sweet Soy Sauce (see below)
• 2 Tbsp. soy sauce
• 1 Tbsp. water
• 2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

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