Indonesian Chicken Turmeric Soup

Soto Ayam

Ingredients

Broth: 1 whole chicken (2 kg), 3 liters water, 5 shallots, 6 garlic cloves, 3 inches ginger, 3 inches turmeric (or 2 tbsp powder), 4 candlenuts, 2 tsp coriander, 1 tsp white pepper. Aromatics: 4 lemongrass stalks (bruised), 5 bay leaves, 8 kaffir lime leaves, 2 inches galangal (sliced). Noodles & Garnish: 200g rice vermicelli, 4 cups bean sprouts, 4 hard-boiled eggs (sliced), 4 potatoes (boiled, sliced), 2 limes (quartered), fried shallots, celery leaves, sambal.

Detail Steps and Procedure

1. Prepare Chicken: Place whole chicken in large pot with water, bring to boil. Skim off foam. Reduce heat, simmer 30 minutes until cooked. Remove chicken, reserve broth. Shred chicken meat, discard skin and bones.

2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts, coriander, and pepper with 1/2 cup water until smooth.

3. Cook Spice Base: Heat 3 tbsp oil in separate pan. Saut spice paste 5 minutes until fragrant. Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 2 minutes.

4. Combine Broth: Add cooked spice mixture to reserved chicken broth. Simmer uncovered 30 minutes to develop flavors. Season with salt to taste.

5. Prepare Noodles: Soak rice vermicelli in hot water 5 minutes, drain. Blanch bean sprouts in boiling water 30 seconds, drain.

6. Assemble Bowls: In each bowl, place portion of noodles, bean sprouts, shredded chicken, potato slices, and egg slices.

7. Serve: Ladle hot broth over ingredients. Garnish with fried shallots, celery leaves. Serve with lime wedges and sambal on the side.

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