Soto Ayam (Indonesian Golden Turmeric Chicken Noodle Soup)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Turmeric turns the broth a bright gold, and galangal and lemongrass give the chicken stock a warm, citrusy perfume.
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Unlike a plain chicken noodle soup, the aromatics are ground into a paste and fried in oil before the chicken and water go in, which gives this Indonesian soup its earthy depth. Rice noodles, boiled eggs, and mung bean sprouts sit in the bowl first, and the hot broth poured over them warms everything through. A squeeze of lime at the table cuts through the turmeric.
Ingredients
Instructions
- 1
Blend 5 garlic cloves, 2 teaspoons turmeric, and 15 g galangal into a fine paste.
Keep working it until no large pieces remain, because coarse bits can float separately in the broth instead of seasoning it evenly.
- 2
Heat 3 tbsp vegetable oil in the pot over medium low heat and fry the paste first.
When the turmeric smells fragrant and the color deepens, add 500 g chicken pieces and 2 lemongrass stalks, turning the chicken to coat the surface.
- 3
When the chicken is coated yellow, pour in 1.5 L water and bring it to a boil.
Once it bubbles, lower to medium low heat and simmer for at least 30 minutes, keeping the broth gently moving, not violently boiling.
- 4
Remove the chicken when it is cooked through and let it cool briefly.
When it is safe to handle, shred it along the grain, discarding bones or any large tough pieces so the soup is easy to eat.
- 5
Cook 200 g rice noodles according to the package and drain.
Hard-boil 4 eggs until both whites and yolks are firm, peel, and halve them. Blanch 100 g mung bean sprouts in boiling water until hot throughout, then drain. Season the broth with salt, adding gradually up to the listed 1 tsp to taste.
- 6
Divide the rice noodles, shredded chicken, eggs, and bean sprouts among bowls.
Pour over hot broth to warm everything through, then add lime juice just before serving to brighten the turmeric and galangal flavors.
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