Entree: Indonesia – Java – Soto Ayam (Indonesian spiced yellow chicken soup served with rice or noodles and fresh aromatic garnishes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 8 cups (1.9 L) low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled
- 4 cloves garlic
- 1 tbsp (6 g) coriander seeds
- 2 tsp (4 g) ground turmeric
- 1 inch (2.5 cm) galangal, sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp (2 g) ground white pepper
- 2 tbsp (30 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) lime juice
- 4 oz (115 g) rice vermicelli (bihun)
- 4 hard-boiled eggs, approx. 2 oz (57 g) each, halved
- 2 cups (150 g) fresh bean sprouts
- 1/2 cup (50 g) fried shallots
- 2 tbsp (8 g) chopped celery leaves
- 2 tbsp (8 g) chopped scallions
- Sambal oelek or sliced bird's eye chilies for serving
- Lime wedges for serving
- Salt to taste

Instructions

1. In a large pot, combine the chicken pieces and chicken stock. Bring to a gentle boil, skim any foam, then reduce to a simmer and cook 25–30 minutes until chicken is cooked through.
2. While the chicken simmers, toast the coriander seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Grind the toasted seeds with the shallots, garlic, turmeric, and white pepper in a mortar and pestle or small food processor to form a coarse paste.
3. Heat the vegetable oil in a small pan over medium heat. Fry the spice paste until aromatic and slightly darkened, about 3–4 minutes, then add the galangal, bruised lemongrass, and kaffir lime leaves and stir 1 minute.
4. Remove the chicken from the pot. Strain the cooking liquid briefly if desired to remove impurities, then return liquid to the pot. Add the fried spice mixture and kecap manis to the broth, stir, and simmer 10 minutes to meld flavors. Adjust salt to taste.
5. While the broth simmers, remove skin from the cooked chicken, shred the meat into bite-sized pieces, and discard bones (reserve a few bone pieces if you prefer extra flavor in the broth while serving).
6. Prepare the rice vermicelli according to package instructions (usually soak in hot water 3–5 minutes), drain and divide among serving bowls. Add shredded chicken and halved eggs to each bowl.
7. Ladle the hot turmeric broth over the noodles and chicken. Top with bean sprouts, fried shallots, celery leaves, and scallions.
8. Serve immediately with lime wedges and sambal on the side so diners can adjust acidity and heat.