Soto AyamTurmeric Chicken Soup

Name: Soto Ayam (Turmeric Chicken Soup)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Indonesia
Ingredients: 1 pcs Whole Chicken; 1000 ml Chicken Stock; 1000 ml Water; 100 g Shallot (roughly chopped); 20 g Garlic (roughly chopped); 15 g Fresh Ginger (roughly chopped); 6 g Turmeric Powder; 6 g Coriander Powder; 3 g Cumin Powder; 20 ml Vegetable Oil; 15 g Galangal (bruised); 2 pcs Lemongrass (bruised); 3 pcs Salam Leaf; 5 pcs Makrut Lime Leaf; 10 g Salt; 2 g White Pepper; 1500 ml Water (hot); 200 g Vermicelli Noodles; 150 g Bean Sprouts; 4 pcs Egg (hard-boiled); 30 g Scallion (thinly sliced); 2 pcs Lime (cut into wedges)

This bright, fragrant chicken soup is seasoned with turmeric, lemongrass, citrus leaves, and warm spices. It is served with vermicelli, bean sprouts, and boiled egg for a light but comforting meal.

Prep

30m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

823kcal

Calories

60g

Protein

47g

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

1pcs
Whole Chicken
1l
Chicken Stock
1l
Water

Paste

100g
Shallot (roughly chopped)
20g
Garlic (roughly chopped)
15g
Fresh Ginger (roughly chopped)
6g
Turmeric Powder
6g
Coriander Powder
3g
Cumin Powder
20ml
Vegetable Oil

Soup

15g
Galangal (bruised)
2pcs
Lemongrass (bruised)
3pcs
Salam Leaf
5pcs
Makrut Lime Leaf
10g
Salt
2g
White Pepper

Topping

1.5l
Water (hot)
200g
Vermicelli Noodles
150g
Bean Sprouts
4pcs
Egg (hard-boiled)
30g
Scallion (thinly sliced)
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Soak the vermicelli noodles in the hot water until tender, then lift them out and drain. Blanch the bean sprouts briefly in the same water and drain. Peel and halve the hard-boiled eggs.
02
Blend the shallot, garlic, fresh ginger, turmeric powder, coriander powder, and cumin powder into a smooth paste.
03
Heat the vegetable oil in a soup pot over medium heat and cook the paste until fragrant.
04
Add the chicken stock and water, then add the chicken, galangal, lemongrass, salam leaves, and makrut lime leaves.
05
Bring to a gentle simmer and cook until the chicken is tender and the thickest part reaches 74°C (165°F).
06
Lift out the chicken, cool it briefly, shred the meat, and discard the bones and skin as desired.
07
Return the chicken to the soup, add the salt and white pepper, and bring back to a full simmer so the shredded meat reaches 74°C (165°F).
08
Divide the vermicelli noodles and bean sprouts among bowls, ladle in the soup, and finish with the eggs, scallion, and limes.

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