Soto Ayam Recipe | Authentic Indonesian Turmeric Chicken Soup

• 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. 1

   Blend the shallots, garlic, ginger, galangal, turmeric, coriander, candlenuts, and white pepper into a smooth spice paste.

2. 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. 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. 4

   Lift out the chicken. When cool enough to handle, shred the meat and discard the bones. Skim the broth, taste, and season.

5. 5

   Assemble each bowl: a nest of glass noodles, a handful of bean sprouts, shredded chicken, and half a boiled egg.

6. 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.

Nutrition Information