Name: Soto Ayam (Indonesian Chicken Turmeric Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 300 g Chicken Thigh, bone-in or boneless; 3 cup Chicken Stock, low-salt if available; 80 g Rice Vermicelli, soaked until pliable; 2 Egg, boiled and halved; ¾ cup Bean Sprouts, rinsed; ¾ cup Cabbage, thinly sliced; 3 Shallots, roughly chopped; 3 clove Garlic, roughly chopped; 1 inch Galangal, sliced; 1 Lemongrass, bruised; 2 Makrut Lime Leaves, torn; ¾ tsp Ground Turmeric, for yellow broth; ¾ tsp Coriander Seeds, lightly crushed; 1 tbsp Cooking Oil, for frying spice paste; ¼ cup Coriander Leaves, chopped; 2 tbsp Fried Shallots, for garnish; ½ Lemon, cut into wedges; ½ tsp Salt, adjust to taste

Soto Ayam (Indonesian Chicken Turmeric Soup)

1 hr 5 mintotal

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Blend the shallots, garlic, galangal, ground turmeric, coriander seeds, and a splash of water into a smooth paste.
Heat the measured cooking oil in a pot. Fry the spice paste with the lemongrass and makrut lime leaves until fragrant and the raw smell fades.
Add the chicken and chicken stock. Simmer gently until the chicken is fully cooked and tender.
Remove the chicken, shred it when cool enough to handle, and return the shredded meat to the broth.
Add the soaked rice vermicelli and simmer briefly until just tender. Adjust salt.
Place bean sprouts and cabbage in bowls. Ladle the hot soup over them so they soften slightly but stay fresh.
Top with boiled eggs, coriander leaves, fried shallots, and lemon wedges. Serve hot.

How to tell it's done

The broth should be golden, aromatic, and clear enough to spoon, with tender chicken and soft but intact noodles.

Getting it right

Tip

Do not boil the soup hard after adding the rice vermicelli; gentle simmering keeps the noodles from breaking.

What to serve it with

Serve with lemon wedges and extra fried shallots for brightness and crunch.

Common mistakes

The noodles break and cloud the broth.: Soak only until pliable, simmer the broth gently, and add the vermicelli just before serving.

Substitutions

Use boneless chicken if preferred, but bone-in chicken gives a fuller broth.
Use ginger only if galangal is unavailable; the aroma will be warmer and less citrusy.
Use thin rice noodles if rice vermicelli is unavailable, keeping the cooking time short.
Check packaged chicken stock labels for formulation-dependent allergens and salt levels.

Storing and reheating

Refrigerate the broth and shredded chicken for up to 3 days. Store noodles and garnishes separately when possible; do not freeze assembled soto ayam.

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Ingredients