Soto Ayam (Indonesian Turmeric Chicken Soup)
A bright, fragrant Indonesian chicken soup flavored with turmeric, galangal and lemongrass. Serve over rice vermicelli with boiled egg, bean sprouts and fried shallots for a warming meal that's naturally gluten-free.
AI image1 hr 10 min
start to finish
25 min
hands on
Some skill
difficulty
4
servings
Ingredients
For the broth
Spice paste (bumbu)
For sautéing
To serve
Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Method
Toast the coriander seeds in a dry small skillet over medium heat until fragrant, about 2 minutes, then crush lightly with a mortar and pestle or the back of a spoon.
Roughly chop the shallots, garlic, turmeric and ginger, then blend or pound with the toasted coriander and white pepper into a coarse paste.
Heat 2 tablespoons vegetable oil in a large, heavy pot over medium heat.
Add the spice paste to the hot oil and sauté, stirring, until fragrant and the shallots soften, about 3–4 minutes.
Add the chicken pieces to the pot and brown briefly on all sides, about 5 minutes.
Pour in 2 liters water and add smashed lemongrass, torn kaffir lime leaves, smashed galangal, 1 tsp salt and 1 tsp sugar, then bring to a boil.
Skim any foam from the surface, reduce the heat to low, cover partially and simmer until the chicken is tender, about 30 minutes.
While the soup simmers, place the eggs in a small saucepan, cover with cold water, bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 8 minutes for medium-firm yolks; transfer to cold water to stop cooking.
When the chicken is cooked, remove the pieces to a cutting board, shred the meat from the bones with two forks, discard bones and return the shredded meat to the pot.
Taste the broth and adjust seasoning with more salt or a pinch of sugar if needed.
Soak the rice vermicelli in very hot (not boiling) water or pour boiling water over them in a heatproof bowl; let soften 5–7 minutes, then drain and divide among bowls.
Thinly slice 2 large shallots and fry them in 3 tablespoons oil in a small skillet over medium heat until deep golden and crisp, about 6–8 minutes; drain on paper towels.
Halve the cooled eggs.
Ladle hot broth and shredded chicken over the vermicelli in each bowl, add a handful of bean sprouts, a halved egg, sliced scallions, cilantro and a sprinkle of fried shallots, then serve with lime wedges for squeezing.
Serve immediately so the bean sprouts keep some crunch.
Worth knowing
- Use bone-in chicken for a fuller-flavored broth; you can substitute boneless if easier but reduce simmer time slightly.
- Make the broth a day ahead — it tastes better after resting and can be skimmed of excess fat from the chilled surface.
- If you can't find fresh turmeric, use 1 teaspoon ground turmeric and omit the fresh turmeric measurement.
- Store-bought fried shallots save time; if you make extra they keep in an airtight jar for a week.
- For a richer version, stir 100 ml coconut milk into the finished soup just before serving.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeHalalHigh proteinMeal prep
More Indonesian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Indonesian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free and halal as listed.