📝 About This Recipe
Soto Ayam is Indonesia’s most beloved comfort food, a vibrant yellow chicken soup infused with the earthy warmth of turmeric, lemongrass, and ginger. This Halal masterpiece is a complex symphony of textures, featuring shredded chicken, glass noodles, and crunchy sprouts swimming in a rich, crystal-clear broth. It is more than just a soup; it is a fragrant, customizable feast that brings the bustling street stalls of Java right into your home kitchen.
🥗 Ingredients
The Broth & Chicken
- 1 kg Whole Chicken (cut into 4 pieces, skin on for flavor)
- 2.5 liters Water
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 pieces Salam Leaves (Indonesian bay leaves)
- 1 teaspoon Salt and White Pepper (adjust to taste)
Bumbu (Spice Paste)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted; can sub with macadamia nuts)
- 3 cm Fresh Turmeric (peeled and sliced)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
The Fillings & Garnish
- 100 grams Glass Noodles (Soun) (soaked in hot water until soft)
- 150 grams Bean Sprouts (blanched briefly)
- 3 pieces Hard-boiled Eggs (halved)
- 1/2 cup Fried Shallots (Bawang Goreng) (for topping)
- 1/4 cup Fresh Celery/Coriander (finely chopped)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, water, bruised lemongrass, kaffir lime leaves, and salam leaves. Bring to a boil, then reduce heat to a gentle simmer.
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2
While the chicken simmers, prepare the 'Bumbu' spice paste by blending shallots, garlic, candlenuts, turmeric, ginger, and coriander seeds with a splash of oil until completely smooth.
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3
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste for 5-7 minutes until the raw smell disappears, the color deepens to a rich gold, and the oil begins to separate from the paste.
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4
Add the sautéed spice paste into the simmering chicken pot. Stir well to incorporate the aromatics into the broth.
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5
Continue simmering the chicken for about 30-40 minutes until the meat is tender and fully cooked. Skim off any foam that rises to the surface to keep the broth clear.
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6
Remove the chicken pieces from the broth and set them aside to cool slightly. Leave the broth on a very low simmer.
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7
Once the chicken is cool enough to handle, shred the meat into bite-sized strips by hand or using two forks. Discard the bones and skin.
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8
Optional: For extra texture, briefly fry the shredded chicken in a pan with a little oil until slightly crispy before serving.
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9
Taste the broth and season with salt and white pepper. It should be savory, aromatic, and bright.
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10
Prepare the bowls by placing a portion of glass noodles, bean sprouts, and shredded chicken in each.
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11
Ladle the piping hot yellow broth over the ingredients in the bowl, ensuring everything is well-submerged.
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12
Garnish with half a hard-boiled egg, a generous sprinkle of fried shallots, and chopped celery or coriander.
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13
Serve immediately while hot with a fresh lime wedge on the side for squeezing.
💡 Chef's Tips
To get a crystal-clear broth, never let the soup reach a rolling boil once the spices are added; a gentle simmer is key. If you can't find fresh turmeric, use 1 teaspoon of turmeric powder, though fresh provides a more earthy depth. Always toast your candlenuts and coriander seeds first to unlock their essential oils and nutty aroma. For the most authentic flavor, look for 'Kecap Manis' (sweet soy sauce) and 'Sambal' to serve as condiments at the table. Leftover broth tastes even better the next day as the spices have more time to meld together.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice or 'Lontong' (compressed rice cakes) for a filling meal. Accompany with 'Emping' (melinjo nut crackers) or prawn crackers for a delightful crunch. Provide a small bowl of spicy 'Sambal Rebus' (boiled chili paste) for those who like a heat kick. A glass of iced Teh Tarik or cold lime juice balances the warm spices perfectly. Add a drizzle of Kecap Manis (sweet soy sauce) directly into the bowl for a touch of sweetness.