Soto Ayam (Indonesian Turmeric Chicken Soup)
Indonesia's most beloved soup: chicken simmered in a golden broth of turmeric, lemongrass, galangal, and lime leaves, then shredded and served over glass noodles with boiled egg, fresh herbs, fried shallots, and a squeeze of lime. Every region has its own soto — this is the classic ayam (chicken) version, the one Indonesians reach for when they need comfort.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs, bone-in, skin removed
- 1.5 litres (6 cups) water
- 2 stalks lemongrass, bruised and knotted
- 4 kaffir lime leaves
- 2 bay leaves (or salam leaves if you can find them)
- 1 teaspoon salt, plus more to taste
- 1 teaspoon palm sugar
- 6 shallots, roughly chopped
- 4 cloves garlic
- 3cm piece fresh ginger
- 3cm piece galangal
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 3 candlenuts or macadamias (optional, for body)
- 1/2 teaspoon white pepper
- 2 tablespoons neutral oil for frying the paste
- 100g (3.5 oz) glass noodles (soun), soaked in hot water
- 3 eggs, boiled and halved
- 100g (3.5 oz) bean sprouts, blanched 30 seconds
- 2 spring onions (scallions), sliced
- Small bunch celery leaves or coriander (cilantro), chopped
- Fried shallots
- Lime wedges
- Spice Island Sambal Oelek on the side
- Krupuk (prawn crackers)
Instructions
- 1
Blend the shallots, garlic, ginger, galangal, turmeric, coriander, candlenuts, and white pepper into a smooth spice paste.
- 2
Fry the paste in the oil over medium heat for 3-4 minutes until fragrant and the raw smell is gone — this step makes or breaks the broth.
- 3
Add the chicken, water, lemongrass, lime leaves, bay leaves, salt, and palm sugar. Bring to a boil, then simmer gently, partially covered, for 40 minutes.
- 4
Lift out the chicken. When cool enough to handle, shred the meat and discard the bones. Skim the broth, taste, and season.
- 5
Assemble each bowl: a nest of glass noodles, a handful of bean sprouts, shredded chicken, and half a boiled egg.
- 6
Ladle the hot golden broth over, then finish with spring onion, celery leaves, fried shallots, a big squeeze of lime, and sambal to taste. Serve with krupuk.