Indonesian Soto Ayam
A fragrant Indonesian turmeric chicken soup with rice noodles, cabbage, egg, lime, scallions, and fried shallots.
Equipment
- Large pot
- Blender or mortar
- Small skillet
- Fine sieve
- Serving bowls
Ingredients
Broth and Chicken
- 1 1/2 lb boneless chicken thighs
- 6 cups chicken stock
- 2 tbsp neutral oil
- 6 medium shallots roughly chopped
- 4 cloves garlic roughly chopped
- 1 tbsp fresh ginger chopped
- 1 tbsp ground turmeric
- 1 tsp ground coriander
- 2 stalks lemongrass bruised
- 3 leaves kaffir lime leaves
- 1 tsp salt or to taste
Garnishes
- 2 cups rice vermicelli cooked
- 2 cups shredded cabbage
- 4 large eggs hard-boiled and halved
- 1/4 cup scallions sliced
- 1/4 cup fried shallots
- 2 medium limes cut into wedges
Instructions
Make the Spice Base:
- Blend or pound the shallots, garlic, ginger, turmeric, coriander, and a splash of water into a paste.
- Heat the oil in a large pot and fry the paste for 5 to 7 minutes until fragrant and golden.
Cook the Broth:
- Add the stock, lemongrass, lime leaves, and salt. Bring to a simmer.
- Add the chicken and simmer gently for 20 minutes, until cooked through.
- Transfer the chicken to a plate, shred it, and strain the broth if desired. Return the chicken to the pot.
Assemble the Bowls:
- Divide noodles and cabbage among bowls. Ladle in the hot broth and chicken.
- Top each bowl with half an egg, scallions, fried shallots, and lime. Serve immediately.
Notes
- Use fresh turmeric if available, but reduce it to about 2 tablespoons grated.
- Cook the noodles separately so they do not cloud the broth.
Nutrition
Calories: 410kcalCarbohydrates: 39gProtein: 31gFat: 16gSaturated Fat: 4gCholesterol: 185mgSodium: 920mgFiber: 4gSugar: 5g