📝 About This Recipe
Soto Ayam is Indonesia’s most beloved soul food, a vibrant yellow chicken soup infused with the earthy warmth of fresh turmeric, lemongrass, and galangal. This 'Spicy & Sour' variation balances a rich, savory broth with a bright citrus finish from freshly squeezed kaffir lime and a kick of spicy sambal. It is a multi-textured masterpiece, layering tender shredded chicken, glass noodles, and crunchy garnishes for a bowl that is as nourishing as it is exhilarating.
🥗 Ingredients
The Broth & Chicken
- 1 kg Whole Chicken (cut into pieces, skin on for flavor)
- 2.5 liters Water (or chicken stock for extra richness)
- 3 stalks Lemongrass (bruised and tied in knots)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (sliced and bruised)
- 1 teaspoon Salt and White Pepper (adjust to taste)
The Bumbu (Spice Paste)
- 8 pieces Shallots (or 1 small red onion)
- 5 cloves Garlic (peeled)
- 4 cm Fresh Turmeric (peeled (or 2 tsp turmeric powder))
- 2 cm Ginger (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 1 tablespoon Coriander Seeds (toasted and ground)
The Fixings & Garnish
- 150 grams Cellophane Noodles (Soun) (soaked in hot water until soft)
- 100 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 Leaves or Cilantro (finely chopped)
- 2-3 pieces Kaffir Limes (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the chicken pieces, water, bruised lemongrass, kaffir lime leaves, and galangal. Bring to a boil, then reduce to a simmer.
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2
While the chicken simmers, prepare the 'Bumbu' spice paste. Place shallots, garlic, turmeric, ginger, candlenuts, and coriander seeds in a blender or food processor. Add a splash of oil and blend until a smooth, vibrant yellow paste forms.
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3
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste for 5-7 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate from the paste.
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4
Transfer the sautéed spice paste into the simmering chicken pot. Stir well to incorporate. Season with salt and white pepper.
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5
Simmer the chicken for about 30-40 minutes until the meat is tender and fully cooked. Occasionally skim off any foam that rises to the surface.
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6
Remove the chicken pieces from the broth and set aside to cool. Keep the broth simmering on low heat.
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7
Once the chicken is cool enough to handle, shred the meat into bite-sized strips using your fingers or two forks. Discard the bones and skin (or fry the skin for extra crunch!).
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8
Taste the broth. It should be punchy and aromatic. Adjust salt if necessary. If you want a clearer soup, you can strain the broth through a fine-mesh sieve, though many prefer the rustic bits of spices.
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9
Prepare the serving bowls. Place a handful of soaked glass noodles and a portion of blanched bean sprouts in the bottom of each bowl.
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10
Top the noodles with a generous amount of shredded chicken and half a hard-boiled egg.
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11
Ladle the piping hot, aromatic yellow broth over the ingredients in the bowl.
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12
Garnish immediately with a sprinkle of fried shallots, chopped celery leaves, and a squeeze of kaffir lime juice.
💡 Chef's Tips
For the most authentic flavor, use a free-range or 'kampung' chicken which yields a thinner but much more flavorful broth. Don't skip the candlenuts; they provide a subtle creaminess and body to the soup that is essential. If you cannot find kaffir limes, use key limes or regular limes, but add extra lime leaves to the broth to compensate for the aroma. Always sauté your spice paste until it turns a shade darker; this 'cooks out' the bitterness of the raw turmeric. For a spicy kick, serve with 'Sambal Soto' made by grinding boiled bird's eye chilies with a little salt and lime juice.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice to make it a hearty meal. Pair with 'Emping' (melinjo nut crackers) for a unique bitter-savory crunch. Offer 'Kecap Manis' (Indonesian sweet soy sauce) on the side for those who like a touch of sweetness. A cold glass of iced Jasmine tea or 'Es Teh Manis' perfectly balances the spices. Add a few slices of tomato to the bowl just before serving for extra freshness and acidity.