Anzeige
Soto Ayam – Indonesian Chicken Soup with Turmeric
Soto ayam is the Javanese chicken soup with a yellow turmeric broth, glass noodles, egg and bean sprouts. You make soto betawi and soto madura with beef, but soto ayam with bone-in chicken thighs and no coconut milk, so the broth stays clear. You fry the spice paste of candlenuts, ginger and turmeric first, and lime and fried onions go on at the table.
Soto Ayam – Indonesian Chicken Soup with Turmeric
Laura Chen
4
25 minutes
60 minutes
520
Indonesian
Soup
Soto Ayam is the Javanese chicken soup with a yellow turmeric broth, glass noodles, egg and bean sprouts. You make soto betawi and soto madura with beef, but soto ayam with bone-in chicken thighs and no coconut milk, so the broth stays clear. You fry the spice paste of candlenuts, ginger and turmeric first, and lime and fried onions go on at the table.
Ingredients
- 1 kg bone-in, skin-on chicken thighs
- 2 l water
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 candlenuts (kemiri)
- 4 cm fresh turmeric or 1 tsp ground
- 2 cm ginger
- 1 tsp coriander seeds
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
For the broth:
- 2 stalks lemongrass, lightly crushed
- 3 cm galangal (Thai ginger), sliced
- 4 makrut lime leaves
- 2 salam leaves (Indonesian bay leaf)
- 2 tsp salt
- 1 tsp sugar
For the toppings:
- 100 g glass noodles
- 150 g bean sprouts
- 100 g white cabbage, in fine strips
- 4 eggs
- 2 scallions, sliced into rings
- 2 stalks celery leaves, chopped
- 4 tbsp fried onions
- 1 lime, quartered
- Sambal to taste
Instructions
- Bring the chicken thighs to a boil with 2 l of cold water and skim off the gray foam for 5 minutes.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, coriander and pepper with 2 tbsp of water into a smooth paste.
- Fry the paste in the oil with the lemongrass, galangal, lime leaves and salam over medium heat for 5 minutes, until fragrant and the oil shines yellow. Add everything to the chicken.
- Season with salt and sugar and simmer the soup gently for 40 minutes, until the meat comes away from the bone. Meanwhile boil the eggs for 9 minutes and rinse them cold.
- Take out the thighs, let them cool for 10 minutes and shred the meat into strips. Discard the skin and bones.
- Pour boiling water over the glass noodles, let them soften for 5 minutes and drain. Blanch the bean sprouts and cabbage in the soup for 30 seconds.
- Divide the noodles, cabbage, sprouts and chicken among bowls, pour the hot broth over them and add a halved egg. Sprinkle with the scallions, celery leaves and fried onions and serve with lime and sambal.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian recipes · Asian soups · All Asian recipes