This Indonesian noodle soup combines the warming comfort of a hearty broth with the complex heat and aromatics of authentic sambal. It's inspired by traditional Indonesian soup dishes like soto and laksa, but simplified for home cooking while maintaining authentic flavors.

The key to this soup is building layers of flavor - starting with aromatic base ingredients, adding the sambal for heat and depth, then finishing with rich coconut milk that balances and mellows the spice while adding luxurious richness.

Building the Aromatic Base: Start by cooking shallots until golden to develop sweetness, then add garlic and ginger for fragrance. This creates the foundation of flavor.

Blooming the Sambal: Cook the sambal briefly in oil to release its oils and deepen the flavors. Don't let it burn - this would create bitterness.

Coconut Milk Handling: Add coconut milk at the end and keep at a gentle simmer. High heat can cause it to curdle and separate.

Timing the Vegetables: Add harder vegetables first, then softer ones. Bean sprouts and leafy greens need only brief cooking to maintain their texture.

Serving: Serve immediately while hot. Provide lime wedges, extra herbs, and additional sambal on the side so diners can adjust flavors to their preference.

Storage: Store soup and noodles separately in the refrigerator for up to 3 days. The noodles will absorb liquid and become mushy if stored together.

Reheating: Reheat soup gently, adding a splash of stock or coconut milk if needed. Cook fresh noodles or briefly reheat cooked noodles in hot water before serving.