Soto Ayam

Aromatic turmeric and lemongrass infuse tender chicken in this golden Indonesian comfort soup, a warming embrace in a bowl. Silky rice noodles soak up the fragrant broth while crispy fried shallots add a delightful textural contrast. Perfect for chilly days or whenever you crave a soul-satisfying, restaurant-quality meal at home.

Ingredients

1 whole chicken, cut into pieces (1.5 kg)

10 cups chicken broth or water (2.4 liters)

2 cups rice noodles, uncooked (200 grams)

3 tablespoons vegetable oil (45 ml)

6 shallots, peeled (90 grams)

4 cloves garlic (20 grams)

3 tablespoons fresh turmeric, chopped (30 grams), or 1 tablespoon ground turmeric (10 grams)

2 stalks lemongrass, bruised (30 grams)

3 fresh red chilies, halved (15 grams)

2 bay leaves (2 grams)

5 slices fresh galangal (15 grams)

2 tablespoons fish sauce (30 ml)

1 tablespoon sugar (12 grams)

1 teaspoon salt (6 grams)

4 eggs, boiled and halved (200 grams)

1 potato, peeled and diced (150 grams)

Instructions

Make the spice paste by grinding shallots, garlic, fresh turmeric, and half of the red chilies together in a mortar and pestle until you achieve a smooth consistency, about 3-4 minutes of grinding.

Heat 3 tablespoons of vegetable oil in a large pot over medium heat until it shimmers, about 1-2 minutes.

Add the spice paste to the oil and fry for 3-4 minutes, stirring frequently, until fragrant and the raw smell of garlic disappears.

Pour in 10 cups of water or chicken broth and bring to a boil over high heat, about 8-10 minutes.

Add the chicken pieces, lemongrass, bay leaves, galangal slices, and remaining red chilies to the boiling liquid. Reduce heat to medium and simmer for 20-25 minutes until the chicken is cooked through and tender, skimming off any foam that rises to the surface.

Remove the chicken pieces with a slotted spoon and set aside to cool slightly, about 5 minutes. Once cooled enough to handle, shred the chicken meat, discarding bones and skin.

Season the broth with fish sauce, sugar, and salt, tasting and adjusting as needed. Add the diced potato and simmer for another 5 minutes until the potato is fork-tender.

Cook the rice noodles separately in boiling salted water for 5-7 minutes according to package directions until just tender, then drain in a colander.

Divide the cooked noodles among serving bowls and top with shredded chicken meat.

Ladle the hot broth over the noodles and chicken, then garnish each bowl with halved boiled eggs, and serve immediately while piping hot.