Indonesian soto ayam — aromatic chicken soup with rice noodles and turmeric

Soto ayam is Indonesia’s national soup — a golden and aromatic chicken broth enriched with turmeric, lemongrass and kaffir lime leaves. Served over rice noodles with boiled eggs, fresh cabbage and crispy fried shallots on top, it is the perfect dish for cold autumn days: light, nourishing and full of exotic flavor. As Indonesian traditional cuisine notes, its secret lies in the broth simmered slowly with fresh spices.

Ingredients (for 4 people)

• 500 g chicken (thighs or breast)
• 1.5 liters of water
• 2 bay leaves
• 2 lemongrass stalks, lightly crushed
• 3 kaffir lime leaves (or green lime peel)
• 1 teaspoon ground turmeric
• 1 teaspoon freshly grated ginger
• 4 garlic cloves, minced
• 1 large onion, thinly sliced
• 2 tablespoons oil
• 200 g rice noodles (vermicelli)
• 2 hard-boiled eggs
• 100 g thinly sliced cabbage
• 1 bunch of scallions
• 1 bunch of fresh coriander
• crispy fried shallots, for serving
• green lime wedges, salt and black pepper

Preparation

1. Place the chicken in a pot with 1.5 liters of cold water, add the bay leaves, lemongrass and kaffir lime leaves. Simmer for 25–30 minutes until the chicken is tender, skimming the foam.
2. Remove the chicken, let it cool slightly and shred the meat into strips or small pieces. Strain the broth and return it to the pot.
3. In a pan with oil, sauté the onion, garlic, ginger and turmeric for 3–4 minutes until fragrant.
4. Add the sautéed mixture to the broth, season with salt and pepper and simmer for another 10 minutes on low heat.
5. Cook the rice noodles according to the package instructions and drain.
6. In serving bowls, place the rice noodles, thinly sliced cabbage, chicken pieces and hard-boiled eggs cut into quarters.
7. Pour the hot broth over, garnish with scallions, fresh coriander and crispy fried shallots. Serve with green lime wedges on the side.

Prep time: 20 minutes | Cook time: 40 minutes | Total: about 60 minutes | Servings: 4