📝 About This Recipe
Soto Ayam is Indonesia's most beloved comfort food, a vibrant yellow chicken soup infused with a fragrant bouquet of lemongrass, galangal, and turmeric. This aromatic broth is served over glass noodles and topped with a colorful array of textures, from crunchy bean sprouts to savory hard-boiled eggs. It is a masterclass in balance, offering a rejuvenating harmony of herbal, citrusy, and savory notes that capture the heart of Javanese street food culture.
🥗 Ingredients
The Broth & Chicken
- 1 kg Whole Chicken (cut into 4 pieces; bone-in for maximum flavor)
- 2.5 liters Water
- 2 stalks Lemongrass (bruised and tied in a knot)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Salam Leaves (Indonesian bay leaves; substitute with regular bay leaves if unavailable)
- 3 cm Galangal (sliced and bruised)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 cm Ginger (peeled)
- 3 cm Turmeric (fresh, or 1 tsp powder)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts)
- 1 tablespoon Coriander Powder
- 3 tablespoons Vegetable Oil (for sautéing)
The Fillings & Garnishes
- 150 grams Cellophane Noodles (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 3 pieces Hard-boiled Eggs (halved)
- 1/4 head Cabbage (finely shredded)
- 1/4 cup Fried Shallots (for garnish)
- 2 pieces Fresh Lime (cut into wedges)
- 2 sprigs Celery Leaves (finely chopped)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, water, lemongrass, kaffir lime leaves, salam leaves, and galangal. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low and simmer. Skim off any foam or impurities that rise to the surface to ensure a clear broth.
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3
While the chicken simmers, prepare the spice paste. Place shallots, garlic, ginger, turmeric, candlenuts, and coriander in a blender or mortar and pestle. Process until a smooth, vibrant yellow paste forms.
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4
Heat 3 tablespoons of oil in a skillet over medium heat. Add the spice paste and sauté for 5-7 minutes until the oil starts to separate and the raw smell of spices is replaced by a deep aroma.
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5
Add the sautéed spice paste into the simmering chicken pot. Stir well and season with salt and white pepper to taste. Continue to simmer for another 30-40 minutes until the chicken is tender.
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6
Remove the chicken pieces from the broth. Set them aside to cool slightly. Keep the broth simmering on the lowest heat setting.
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7
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your fingers or two forks. Discard the bones.
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8
Optional but recommended: Quickly fry the shredded chicken in a little oil for 2-3 minutes until slightly crispy to add another layer of texture.
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9
Prepare the serving bowls. In each bowl, place a portion of soaked cellophane noodles, shredded cabbage, and blanched bean sprouts.
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10
Top the vegetables 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, ensuring everything is well-submerged.
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12
Garnish with a sprinkle of chopped celery leaves and a handful of crispy fried shallots.
💡 Chef's Tips
Always use bone-in chicken as it provides the gelatin and depth necessary for an authentic, rich broth. Toasting the candlenuts before grinding them releases oils that thicken the soup slightly and add a nutty dimension. If the broth tastes too thin, allow it to reduce further, or add a pinch of sugar to balance the salt and acidity. For a truly clear broth, don't let the water boil vigorously after the spices are added; a gentle simmer is key. Always serve the lime wedges on the side, as the fresh acidity is essential to 'cutting' through the richness of the spices.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice for a filling meal. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a necessary crunch. Provide a small bowl of 'Sambal' (chili paste) so guests can adjust the heat level to their preference. A side of sweet soy sauce (Kecap Manis) is often drizzled over for those who enjoy a hint of sweetness. Pair with a glass of iced jasmine tea to refresh the palate between spoonfuls.