📝 About This Recipe
Soto Ayam is Indonesia’s most beloved street food export, a vibrant yellow chicken noodle soup that balances earthy turmeric with bright lemongrass and lime. This aromatic broth is deeply restorative, featuring succulent shredded chicken and a customizable array of textures from glass noodles to crunchy bean sprouts. It is a true symphony of Southeast Asian flavors that warms the soul and awakens the palate with every spoonful.
🥗 Ingredients
The Broth Base
- 1 piece Whole Chicken (approx. 1.2kg, cut into 4 pieces)
- 2.5 liters Water (for a rich, clear stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 inch Galangal (sliced and bruised)
- to taste Salt and White Pepper
The Spice Paste (Bumbu)
- 8 pieces Shallots (or 1 medium red onion)
- 5 cloves Garlic (peeled)
- 2 inch Turmeric (fresh root, or 1 tsp powder)
- 1 inch Ginger (peeled)
- 4 pieces Candlenuts (or macadamia nuts for creaminess)
- 1 tablespoon Coriander Seeds (toasted)
Noodles and Garnish
- 150 grams Glass Noodles (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 3 pieces Hard-boiled Eggs (halved)
- 1/4 cup Fried Shallots (for crunch)
- 2 pieces Fresh Lime (cut into wedges)
- 1/2 cup Celery Leaves or Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, water, lemongrass, kaffir lime leaves, and galangal. Bring to a boil, then reduce heat to a simmer.
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2
Skim off any foam or impurities that rise to the surface to ensure a clear, clean-tasting broth.
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3
While the chicken simmers, prepare the spice paste (Bumbu) by blending shallots, garlic, turmeric, ginger, candlenuts, and coriander seeds with a splash of water until smooth.
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4
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste for 5-7 minutes until the raw smell disappears and the oil starts to separate from the paste.
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5
Transfer the sautéed spice paste into the simmering chicken pot. Stir well to incorporate the golden color and aromatics.
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6
Continue simmering the chicken for about 30-40 minutes until the meat is tender and fully cooked.
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7
Remove the chicken pieces from the broth and set aside to cool slightly. Keep the broth simmering on low heat.
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8
Once cool enough to handle, shred the chicken meat by hand or with a fork, discarding the bones (or return bones to the pot for extra flavor).
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9
Optional: For extra texture, flash-fry the shredded chicken in a little oil until slightly crispy, though traditional versions often use it simply poached.
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10
Season the broth with salt and white pepper. Taste and adjust—it should be savory, herbaceous, and aromatic.
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11
Prepare the serving bowls by placing a handful of soaked glass noodles and blanched bean sprouts in the bottom of each.
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12
Top with a generous portion of shredded chicken and half a hard-boiled egg.
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13
Ladle the piping hot golden broth over the ingredients in the bowl.
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14
Garnish with a shower of fried shallots, chopped celery leaves, and a squeeze of fresh lime juice right before serving.
💡 Chef's Tips
For the most authentic flavor, use fresh turmeric root; it provides a depth and color that powder cannot match. If you cannot find candlenuts, macadamia nuts are a perfect substitute to achieve that signature nutty richness in the paste. Always bruise your lemongrass and galangal vigorously with the back of a knife to release the essential oils. Do not skip the lime juice at the end; the acidity is crucial to cutting through the richness of the spices. To make it ahead of time, store the broth and the solid ingredients separately so the noodles don't get mushy.
🍽️ Serving Suggestions
Serve with a side of 'Sambal' (chili paste) for those who enjoy a spicy kick. Pair with 'Emping' (melinjo nut crackers) or shrimp crackers for a classic textural contrast. Accompany with a bowl of warm jasmine rice to turn this soup into a hearty, filling meal. A cold glass of Indonesian sweet iced tea (Teh Botol style) perfectly complements the warm spices. Add a few slices of steamed potato to the bowl for a traditional regional variation.