Soto Ayam
Soto ayam is a fragrant golden chicken soup with a light yet deeply savory broth scented with turmeric, lemongrass, and kaffir lime leaves. In each bowl, tender shredded chicken, slippery vermicelli, crisp vegetables, egg, and crunchy fried shallots create a beautiful contrast of textures.
Ingredients
Kuah dan ayam
- 300 gchicken thighs, boneless skinless
- 1.2 litreswater
- 2 stalkslemongrass, white part bruised
- 4 leaveskaffir lime leaves
- 1 leafbay leaf
- 8 gsalt
- 1 gwhite pepper
- 10 mlvegetable oil
Bumbu halus
- 60 gshallots, roughly sliced
- 4 cloves (16 g)garlic cloves
- 20 gfresh turmeric, peeled and sliced
- 15 gginger, peeled and sliced
- 2 nuts (10 g)candlenuts
Pelengkap
- 80 grice vermicelli
- 2 largeeggs
- 80 gbean sprouts
- 80 gcabbage, very finely shredded
- 20 gcrispy fried shallots
- 2 stalks (20 g)spring onions, finely sliced
- 1 wholelime
Instructions
- 1
Bring a small saucepan of water to a boil for the eggs. In a separate kettle or pot, heat extra water for blanching the vermicelli and vegetables later. Meanwhile, roughly slice the shallots and peel and slice the garlic, turmeric, and ginger so the spice paste blends smoothly.
- 2
Blend the shallots, garlic, turmeric, ginger, and candlenuts with 2-3 tablespoons of water into a smooth paste. A fine paste gives the broth a cleaner texture and fuller aroma.
- 3
Heat the vegetable oil in a soup pot over medium heat. Fry the spice paste for 3-4 minutes, stirring constantly, until fragrant, slightly darker, and no longer raw. Add the bruised lemongrass, kaffir lime leaves, and bay leaf; cook 30 seconds more to release their oils.
- 4
Add the chicken thighs and turn them in the aromatics for 1 minute. Pour in the water, then add the salt and white pepper. Bring just to a gentle boil, skimming any foam, then lower to a steady simmer and cook for 18-20 minutes until the chicken is cooked through and the broth is golden and fragrant.
- 5
While the soup simmers, boil the eggs for 8 1/2 minutes for firm but still moist yolks. Cool under cold running water, then peel and halve. Blanch the rice vermicelli in hot water until just tender, about 3 minutes, then drain. Briefly blanch the bean sprouts and shredded cabbage for 20-30 seconds so they stay crisp.
- 6
Lift out the chicken and let it cool for 2 minutes, then shred into bite-size strands. Taste the broth and adjust seasoning if needed; it should be savory, lightly peppery, and bright from the citrus leaves.
- 7
Divide the vermicelli, bean sprouts, and cabbage between two bowls. Top with the shredded chicken and ladle over plenty of hot broth, making sure each bowl gets some of the aromatic soup. Discard the lemongrass and leaves if they fall into the bowls.
- 8
Finish each bowl with egg halves, crispy fried shallots, sliced spring onions, and a squeeze of lime. Serve immediately while the broth is piping hot and the shallots stay crisp.
Nutrition per serving
Notes
- •For a clearer broth, keep the soup at a gentle simmer rather than a rolling boil.
- •If candlenuts are unavailable, use 8 g macadamias for body, though candlenut is more traditional.
- •Soto ayam is often served with steamed rice as well as vermicelli; for this 45-minute version, the vermicelli keeps the meal lighter and faster.
- •Add sambal at the table if you want heat.
Background
Soto ayam is one of Indonesia's most beloved everyday soups, with regional variations found across Java, Madura, and beyond. Its yellow broth, colored by turmeric and perfumed with lemongrass and kaffir lime leaf, reflects the spice-rich cooking traditions of the archipelago. Garnishes such as egg, vermicelli, and fried shallots make it both comforting and festive.
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