Remove the chicken with tongs as we will need the water for the soup broth. Set aside.
Add the coconut milk into the left over water (from cooking the chicken). Bring to boil, but make sure the coconut milk stays smooth (not lumpy) by not over heating.
Heat enough oil in a frying pan / pot, fry the boiled chicken until golden brown. Set aside.
Let the chicken cool down a bit before cutting into thin slices (can also be shredded by hand).
To eat, prepare a bowl, put a little bit of rice, glass noodles, bean sprouts and sliced chicken. Then pour the soup broth as much as you like. And at last, sprinkle chopped celery, fried garlic, fried shallots, sliced egg, squeezed lime and chilly sambal on top.
Enjoy!
Recipe by Arie's Kitchen at https://arieskitchen.net/soto-ayam-kediri-recipe-chicken-soup-kediri-style/