Soto Ayam

Soto Ayam (Indonesian Chicken Noodle Soup)

A fragrant, golden Indonesian chicken soup scented with turmeric and lemongrass, served over vermicelli with shredded chicken, a hard-boiled egg and crunchy fresh toppings. The aromatic broth with bright lime, sambal and fried shallots is the soul of this beloved comfort dish.

Prep

20 min

Cook

55 min

Total

75 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.2 kg (about 2½ lb) bone-in chicken pieces, skin-on thighs and drumsticks give the best broth
• •2 L (about 2 quarts) water
• •8 g (about 1 Tbsp) fresh turmeric, peeled and grated, or 2 tsp ground turmeric
• •15 g (about 1 Tbsp) fresh ginger, peeled and grated
• •6 g (about 4 cloves) garlic, roughly chopped
• •8 g (about 4 cloves) shallots, roughly chopped (for the spice paste)
• •2 stalks lemongrass, trimmed, outer leaves removed, smashed
• •3 leaves kaffir lime leaves, torn; substitute 1 strip of lime zest if unavailable
• •1 whole coriander root, about 10 g; roots carry the most flavor — substitute 6 stems with leaves
• •1 tsp whole black peppercorns
• •15 g (about 2½ tsp) fine sea salt, adjust to taste
• •4 medium eggs, for hard-boiling
• •200 g (about 7 oz) dried rice vermicelli (bihun), soaked in warm water until pliable
• •150 g (about 5 oz) fresh mung bean sprouts, lightly blanched or raw
• •1 stalk Chinese celery or regular celery, thinly sliced
• •1 whole lime, cut into wedges
• •60 g (about ½ cup) fried shallots, store-bought is fine
• •30 g (a small handful) crispy fried garlic, optional but traditional
• •sambal (chilli paste), to taste, sambal oelek or homemade; cayenne is a fair substitute
• •sweet soy sauce (kecap manis), to taste
• •10 g (about ¼ cup) fresh coriander leaves, roughly chopped
• •10 g (about ¼ cup) fresh Thai basil or regular basil, roughly torn

Steps

1. 1 Make the spice paste: blend or pound the turmeric, ginger, garlic, shallots, coriander root (or stems) and peppercorns into a coarse paste with about 2 Tbsp of the cooking water.
2. 2 In a large heavy pot, combine the chicken, water, lemongrass, kaffir lime leaves, salt and the spice paste. Bring to a boil over high heat, skimming any foam that rises.
3. 3 Reduce to a low simmer. Skim periodically for the first 15 minutes, then cover partially and cook gently for 35 to 45 minutes, or until the chicken is fully cooked — an instant-read thermometer inserted into the thickest part (avoiding bone) reads at least 75 °C / 165 °F.
4. 4 Meanwhile, hard-boil the eggs: place them in a saucepan, cover with cold water by 2 cm, bring to a full boil, then turn off the heat, cover, and leave for exactly 10 minutes. Cool in iced water, then peel and halve.
5. 5 Soak the rice vermicelli in warm water for 8 to 10 minutes until pliable; drain. Rinse the mung bean sprouts under hot water (or blanch 1 minute if you prefer them cooked) and drain. Slice the celery, chop the herbs and prepare the garnishes so everything is ready to assemble.
6. 6 Lift the chicken out of the pot and set aside until cool enough to handle, then shred the meat into bite-sized pieces, discarding skin and bones if desired. Strain the broth through a fine sieve to remove the aromatics; taste and adjust salt.
7. 7 Return the broth to a gentle simmer. To serve, place a small nest of vermicelli in each bowl, top with shredded chicken, bean sprouts and celery, then place an egg half alongside.
8. 8 Ladle the hot broth over the bowls. Top each with fried shallots, crispy garlic, coriander and basil. Serve immediately with lime wedges, sambal and kecap manis at the table so each person can adjust the heat, brightness and sweetness to taste.