Soto Ayam
Soto ayam is a bright and aromatic Indonesian chicken soup enriched with turmeric, lemongrass, and galangal that gives it a distinctive golden color. It is a comforting and nourishing soup traditionally served with rice cakes, glass noodles, and an array of fresh garnishes.
A vibrant golden Indonesian chicken soup fragrant with turmeric, lemongrass, and fresh herbs.
Nutrition per serving
Ingredients
Protein
Spice Paste
Aromatics
Broth
Garnish
Instructions
Build the Broth
Place chicken pieces, bruised lemongrass, minced garlic, and ground turmeric in a large pot. Pour in the water and bring to a boil over high heat. Skim off any foam that rises to the surface, then reduce the heat to medium-low and simmer for 30 minutes until the chicken is tender and the broth is golden.
Shred the Chicken
Remove the chicken pieces from the broth and allow them to cool slightly. Using two forks, shred the chicken meat off the bones and set aside. Discard the bones and return the shredded chicken to the golden broth. Remove the lemongrass stalks at this stage.
Season the Soup
Taste the broth and season generously with salt and white pepper. You can also add a small amount of chicken stock powder for extra depth if desired. Bring the soup back to a gentle simmer and ensure the shredded chicken is warmed through.
Assemble and Serve
Place a portion of soaked glass noodles in each serving bowl. Ladle the hot golden chicken broth and shredded chicken over the noodles. Top each bowl with fresh bean sprouts, sliced boiled eggs, crispy shallots, fresh lime juice, and sambal for a complete and satisfying bowl.
Substitutions
Common mistakes
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