Indonesian

Soto Ayam

A fragrant Indonesian chicken soto with golden turmeric broth, shredded chicken, glass noodles, cabbage, egg, herbs, lime, and sambal. The broth is built with sautéed bumbu halus, lemongrass, daun salam, and lime leaves for the warm aroma of a home-style warung bowl.

Ingredients

• Bone-in chicken thighs2 pieces, about 400g
• Water1.2 liters
• Shallots5 small, peeled
• Garlic cloves3
• Fresh turmeric2 cm piece, peeled
• Fresh ginger2 cm piece, peeled
• Candlenuts2, lightly toasted
• Ground coriander1 tsp
• White pepper1/2 tsp
• Vegetable oil2 tbsp
• Lemongrass1 stalk, bruised
• Daun salam2 leaves
• Makrut lime leaves3 leaves, torn
• Galangal2 cm piece, bruised
• Salt1 1/4 tsp, or to taste
• Sugar1/2 tsp
• Glass noodles60g
• Bean sprouts1 cup
• Cabbage1 cup, finely shredded
• Hard-boiled eggs2, halved
• Chinese celery leaves2 tbsp, chopped
• Spring onion1, thinly sliced
• Fried shallots2 tbsp
• Lime1, cut into wedges
• Cooked rice or lontong2 small portions
• Sambal rawit2 tsp, to serve

Method

1. Blend or pound the shallots, garlic, turmeric, ginger, candlenuts, coriander, and white pepper into a smooth bumbu halus, adding a spoonful of water only if needed.
2. Heat the oil in a soup pot over medium heat and sauté the bumbu halus until glossy, fragrant, and the oil begins to separate, about 5 minutes.
3. Add the lemongrass, daun salam, makrut lime leaves, and galangal, then stir for 1 minute to release their aroma.
4. Add the chicken thighs and turn them in the spice paste until lightly coated.
5. Pour in the water, bring to a gentle boil, skim any foam, then add the salt and sugar.
6. Simmer uncovered over low heat for 30 to 35 minutes, until the chicken is tender and the broth is golden and aromatic.
7. Remove the chicken from the broth, let it cool slightly, then pull the meat from the bones and shred it by hand.
8. For a traditional texture, briefly fry the shredded chicken in a little hot oil until the edges are lightly crisp, then drain; keep the broth warm and adjust salt to taste.
9. Soak the glass noodles in hot water until soft, about 5 minutes, then drain well.
10. Blanch the bean sprouts for 10 seconds in boiling water, then drain so they stay crisp.
11. Divide the cooked rice or lontong, glass noodles, cabbage, bean sprouts, and shredded chicken between two bowls.
12. Ladle the hot turmeric broth over each bowl and top with halved eggs, Chinese celery, spring onion, and fried shallots.
13. Serve immediately with lime wedges and sambal rawit on the side, squeezing in lime just before eating.

Common questions