Soto Ayam
A comforting Indonesian chicken soup, Soto Ayam is known for its fragrant spices and rich, clear broth. This recipe features tender shredded chicken, vermicelli noodles, and a vibrant turmeric-infused broth, garnished with fresh herbs and crispy shallots.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 539 kcal
Allergen information: may contain celery, eggs, gluten, and nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 500 gchicken thigh, bone-in, skin-on
- 1.5 lwater
- 2 tbspvegetable oil
- 1 tspsalt
spice paste
- 4 pcsshallot, roughly chopped
- 3 clovegarlic
- 10 gfresh ginger, peeled, roughly chopped
- 10 gfresh turmeric, peeled, roughly chopped
- 2 pcscandlenut, toasted
- 1 tspcoriander seed
- 0.5 tspcumin
- 0.5 tspblack peppercorn
aromatics
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 2 pcsbay leaf
- 3 pcslime leaf
serving
- 100 gvermicelli noodle
garnish
- 2 pcsboiled egg, halved
- 2 tbspfried shallot
- 40 gcelery, thinly sliced
- 2 tbspfresh cilantro, chopped
- 1 pcslime, cut into wedges
Equipment
fine-mesh sieve · food processor · large pot · pan · mortar and pestle
The method
Step by step
- 1
Place the chicken thighs in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming any foam that rises to the surface.
About 30 min
Cook’s note: Skimming helps create a clearer broth.
- 2
While the chicken simmers, prepare the spice paste. Combine the shallot, garlic, fresh ginger, fresh turmeric, candlenuts, coriander seeds, cumin, and black peppercorns in a food processor or mortar and pestle. Process or pound until a smooth paste forms.
About 10 min
Cook’s note: Toasting candlenuts beforehand enhances their flavor.
- 3
Heat the vegetable oil in a separate pan over medium heat. Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
About 7 min
Cook’s note: Properly sautéing the paste is crucial for developing deep flavor.
- 4
Add the bruised lemongrass, sliced galangal, bay leaves, and lime leaves to the sautéed spice paste. Cook for another 2 minutes, stirring constantly.
About 2 min
- 5
Remove the cooked chicken thighs from the pot and set aside to cool. Strain the chicken broth through a fine-mesh sieve into a clean pot, discarding any solids.
About 5 min
Cook’s note: This step ensures a clear and smooth broth.
- 6
Add the sautéed spice mixture to the strained chicken broth. Bring the broth to a gentle simmer and season with salt.
About 5 min
Cook’s note: Taste and adjust salt as needed.
- 7
Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
About 5 min
- 8
Cook the vermicelli noodles according to package instructions, then drain and set aside.
About 5 min
- 9
To serve, place a portion of cooked vermicelli noodles in each bowl. Top with shredded chicken.
- 10
Ladle the hot, fragrant broth over the noodles and chicken. Garnish with boiled egg halves, fried shallots, sliced celery, chopped fresh cilantro, and a lime wedge.
Cook’s note: Serve immediately for the best flavor.
Per serving
Nutrition
- Calories
- 538.6kcal
- Protein
- 37.7g
- Carbs
- 39.4g
- Fat
- 25.7g
- Fibre
- 2.4g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup and garnishes separately in airtight containers in the refrigerator.
Reheat the broth gently on the stovetop until simmering. Add chicken and noodles once hot.
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