Soto Ayam
A turmeric-golden Indonesian chicken soup built on a fried spice paste of shallot, garlic, candlenut, and turmeric, arriving at the table with a constellation of separate garnishes to add as you like.
Meat
⚠ Contains: Tree Nut, Egg, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups water
- 6 shallots, 4 cloves garlic, 4 candlenuts, 1-inch turmeric, 1-inch ginger (spice paste)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp ground coriander, 1/2 tsp white pepper
- 3 tbsp oil
- Salt, to taste
- 200g rice vermicelli, cooked
- 2 hard-boiled eggs, halved
- Fried shallots, celery leaves, lime wedges, sambal, and kecap manis, to serve
Steps
- Blend the shallots, garlic, candlenuts, turmeric, and ginger into a smooth paste.
- Heat oil in a large pot and fry the spice paste with the lemongrass and kaffir lime leaves until fragrant and the oil separates slightly.
- Add the chicken pieces and stir to coat in the paste, browning lightly.
- Add the water, coriander, and white pepper. Bring to a boil, then reduce to a simmer and cook until the chicken is tender, about 30-40 minutes.
- Remove the chicken, shred the meat, and discard the bones. Return the shredded meat to the pot and season with salt.
- To serve, place a portion of rice vermicelli in each bowl, ladle the hot soup and chicken over, and top with a halved egg.
- Serve with fried shallots, celery leaves, lime wedges, sambal, and kecap manis on the side for each person to add to taste.