Soto Ayam (Indonesian Turmeric Chicken Soup)
In short: A golden, lemongrass-scented chicken broth with shredded chicken, glass noodles, egg, bean sprouts and fried shallots, finished with lime and sambal. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Soto is Indonesia's family of spiced soups, and soto ayam is the version most cooks make at home. The broth gets its yellow color from turmeric and its fragrance from lemongrass, ginger, galangal and lime leaf. Shredded chicken, glass noodles and hard-boiled egg go into each bowl, and everyone adds lime juice, sambal and crisp shallots at the table. It is eaten for breakfast, lunch or a light supper.
Instructions
- Put the chicken, water, lemongrass, lime leaves, bay leaves and salt in a large pot. Bring to a boil, skim off the foam, then reduce to a gentle simmer.
- Simmer for 40 minutes, until the chicken is tender and reaches 74°C (165°F). Lift out the chicken, strain the broth and return it to the pot.
- Shred the chicken meat from the bones, discarding the skin if you like, and keep it warm with a ladle of broth.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander and pepper with a little water into a smooth paste.
- Fry the paste in the oil for 4 to 5 minutes over medium heat, until fragrant and the raw smell is gone. Stir it into the broth and simmer for 15 minutes.
- Drain the soaked noodles and blanch the bean sprouts in hot water for 20 seconds. Divide noodles, sprouts, shredded chicken, egg and celery among 6 bowls.
- Ladle over the hot broth. Top with spring onions and fried shallots and serve with lime, sambal and rice.
Tips
- Macadamia nuts or blanched almonds stand in for candlenuts, which thicken the broth slightly. Never eat candlenuts raw, as they are mildly toxic until cooked.
- For a clearer broth, simmer gently and never let it boil hard. Regional versions add potato fritters, boiled rice cakes or cabbage, so use whatever your family likes.
Questions and answers
Can I make soto ayam ahead of time?
Yes. The broth and shredded chicken keep for 3 days in the fridge and the flavor improves. Keep noodles, sprouts and garnishes separate and assemble the bowls when serving.
Can I freeze soto ayam broth?
Freeze the strained spiced broth with the chicken for up to 3 months. Thaw overnight in the fridge, bring it to a simmer and add fresh noodles and toppings.
What do you eat with soto ayam?
Steamed rice or compressed rice cakes (lontong), plus sambal, lime and a crunchy side such as prawn crackers or fried tempeh. Many eaters drizzle sweet soy sauce over the top.
How long does it take to make Soto Ayam (Indonesian Turmeric Chicken Soup)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Soto Ayam (Indonesian Turmeric Chicken Soup)?
About 310 kcal per serving, with 21 g of protein, 22 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 22 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
