Soto Ayam (Indonesian Chicken Soup)
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The Tale of Soto Ayam (Indonesian Chicken Soup)
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Soto ayam, a turmeric-yellow chicken soup, has roots stretching back generations across Indonesia, likely shaped by Chinese soup-making traditions blended with local spices and herbs. Nearly every region of the archipelago has its own soto variation, and the chicken version remains one of the most widely eaten, comforting everyday dishes.
Ingredients
Scale:· 4 servings
- 1 whole chicken, cut into pieces
- 8 cups water
- 4 shallots
- 3 cloves garlic
- 2-inch piece turmeric
- 2-inch piece ginger
- 2 candlenuts
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 cups rice vermicelli, cooked
- 2 eggs, hard-boiled and halved
- Bean sprouts, fried shallots, and lime wedges, for serving
Instructions
- 1Simmer the chicken pieces in water until cooked through and tender, about 30 minutes, skimming foam as needed.
- 2Remove the chicken, shred the meat, and strain and reserve the broth.
- 3Blend shallots, garlic, turmeric, ginger, and candlenuts into a smooth paste.
- 4Fry the paste in oil until fragrant, then stir it into the reserved broth along with lemongrass and lime leaves.
- 5Simmer the broth for 15 minutes to let the flavors meld.
- 6Divide vermicelli noodles and shredded chicken among bowls, then ladle the hot broth over top.
- 7Top with egg halves, bean sprouts, and fried shallots, and serve with lime wedges.
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