Soto

Soto Ayam (Indonesian Chicken Soup)

A fragrant, golden Indonesian chicken soup scented with turmeric, lemongrass and lime leaves, served over vermicelli and topped with crisp fried shallots, boiled egg and fresh herbs. This is a home-style version of Soto Ayam, the most beloved variety in Java.

Prep

25 min

Cook

55 min

Total

80 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •1 whole (about 1.4 kg / 3 lb) chicken, free-range if possible, cut into 8 pieces; bone-in for flavor
• •2000 ml (8½ cups) water, cold, for the broth
• •25 g (about 2 tbsp) fresh turmeric, peeled and sliced (or 2 tsp ground turmeric)
• •20 g (about 4 cloves) garlic, peeled
• •30 g (about 2 shallots) shallots, peeled
• •15 g (about 1 tbsp) fresh ginger, peeled and sliced
• •1 stalk lemongrass, outer leaves removed, bruised and tied
• •3 leaves kaffir lime leaves, tear the leaves to release the oils
• •2 leaves Indonesian bay leaves (salam), or substitute with 2 regular bay leaves
• •1 tsp white peppercorns, lightly crushed
• •1 tbsp ground coriander
• •15 g (about 3 tsp) salt, or to taste
• •1 tsp sugar, palm sugar if available
• •150 g (about 5 oz) rice vermicelli (bihun), or use 400 g yellow egg noodles
• •4 large eggs, hard-boiled and peeled, for serving
• •100 g (about 1 cup) bean sprouts, blanched for 30 seconds
• •60 g (about ½ cup) fried shallots, store-bought, or homemade
• •1 bunch scallions, thinly sliced, for garnish
• •1 bunch cilantro, leaves and tender stems, for garnish
• •1 whole lime, cut into wedges, for serving
• •30 ml (2 tbsp) sambal or store-bought chili sauce, optional, for serving

Steps

1. 1 Make the spice paste: combine the turmeric, garlic, shallots, ginger, white peppercorns and ground coriander in a small food processor. Add 2 tablespoons of water and blend to a smooth paste.
2. 2 Place the chicken pieces in a large pot. Add the water, spice paste, lemongrass, lime leaves, salam leaves and salt. Bring to a boil over high heat, skimming off any foam that rises.
3. 3 Reduce the heat to low, partially cover, and simmer gently for 40 minutes, or until the chicken is cooked through and the broth is deeply flavored. The chicken is safe when the juices run clear and the thickest part reads 75°C / 165°F on an instant-read thermometer.
4. 4 Remove the chicken from the pot and set aside until cool enough to handle. Strain the broth through a fine sieve and discard the aromatics. Skim excess fat from the surface if desired. Season with salt and sugar to taste; the broth should be well seasoned.
5. 5 Taste and adjust the broth: it should taste savoury, aromatic and lightly golden. Keep it at a gentle simmer while you assemble the bowls.
6. 6 If the chicken is on the bone, pull the meat from the bones and tear it into bite-sized pieces. Discard the skin if you prefer a lighter dish, or keep it for extra flavor.
7. 7 Cook the vermicelli according to the package directions, usually 3 to 4 minutes in boiling water. Drain and rinse briefly under cool water to stop the cooking. If using egg noodles, cook until just tender.
8. 8 Blanch the bean sprouts in boiling water for 30 seconds, then drain. Halve the hard-boiled eggs lengthwise.
9. 9 Assemble the bowls: divide the vermicelli among 4 to 6 bowls. Top with shredded chicken, a halved egg and a small handful of bean sprouts.
10. 10 Ladle the hot broth over each bowl. Scatter generously with fried shallots, sliced scallions and cilantro. Serve immediately with lime wedges and sambal on the side so each person can adjust the sourness and heat themselves.