Soto Ayam

Soto Ayam is a fragrant Indonesian chicken soup characterized by its rich yellow broth, made with turmeric and spices. It's often garnished with boiled eggs, fresh herbs, and served with rice or vermicelli, making it a comforting and flavorful meal.

Indonesian · 70 min · 4 servings · Carmen G.

Ingredients

• 1 whole chicken, cleaned
• 2 L water
• 2 stalks lemongrass, crushed
• 4 kaffir lime leaves
• 3 cm galangal, sliced
• 2 tbsp turmeric, grated
• 3 shallots, sliced
• 3 cloves garlic, minced
• 2 cm ginger, minced
• 1 tsp salt
• 1 tsp pepper
• 1 tsp coriander powder
• to taste fried shallots, for garnish
• 2 boiled eggs, halved
• 2 stalks spring onion, sliced
• to taste lime wedges, for serving
• to taste rice or vermicelli noodles, for serving

Method

1. In a large pot, add the whole chicken and water. Bring to a boil and skim off any foam.
2. Add the crushed lemongrass, kaffir lime leaves, galangal, turmeric, salt, pepper, and coriander powder to the pot.
3. Reduce heat and simmer for about 30-40 minutes until the chicken is cooked through.
4. Remove the chicken from the pot and let it cool. Strain the broth and set aside.
5. Once the chicken is cool, shred the meat into bite-sized pieces, discarding the bones and skin.
6. In a separate pan, sauté the sliced shallots, minced garlic, and ginger until fragrant.
7. Return the strained broth to the pot, add the sautéed mixture, and bring it back to a gentle simmer.
8. Serve the soup hot, adding shredded chicken, boiled egg halves, and garnishing with fried shallots, spring onions, and lime wedges. Serve with rice or vermicelli noodles.

• Kue cubir
• Kue Kembang Goyang
• Rujak
• Nasi Goreng Kampung