Entree: Netherlands – Dutch Indonesian Rijsttafel – Soto Ayam (Turmeric-scented Indonesian chicken soup with shredded chicken, rice vermicelli, and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into pieces
- 8 cups (1.9 L) chicken stock or water
- 4 large eggs, approx. 7 oz (200 g), hard-boiled and halved
- 4 oz (115 g) rice vermicelli or cooked lontong/rice cakes
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 6 shallots, roughly chopped (about 4 oz / 115 g)
- 4 garlic cloves, peeled (about 1.2 oz / 35 g)
- 1 inch (15 g) fresh galangal or 1 tsp (2 g) galangal powder
- 1 stalk lemongrass, white part bruised and halved
- 1 tbsp (15 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) coriander seeds, toasted and ground
- 1/2 tsp (1 g) white pepper, ground
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) kecap manis (sweet soy sauce), optional
- 1 tbsp (15 ml) lime juice, or to taste
- 1 cup (70 g) bean sprouts, rinsed
- 1/2 cup (30 g) fresh cilantro leaves, chopped
- 1/2 cup (30 g) scallions, thinly sliced
- 1/4 cup (30 g) fried shallots (bawang goreng) for garnish
- Sambal oelek or sliced fresh chilies, to serve

Instructions

1. In a large pot, combine the chicken pieces and chicken stock (or water). Bring to a simmer over medium heat, skimming any foam. Add the bruised lemongrass and a pinch of salt. Simmer gently for 25–30 minutes until the chicken is cooked through.
2. Meanwhile, make the spice paste. In a small food processor or mortar and pestle, blend the shallots, garlic, galangal, grated turmeric (or ground turmeric), toasted ground coriander, white pepper, and 1 tsp (5 g) salt into a smooth paste using a little oil if needed.
3. In a skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Fry the spice paste for 3–4 minutes until fragrant and slightly caramelized. Add the paste to the simmering chicken broth and continue to simmer for another 10 minutes to infuse the flavors.
4. Remove the chicken pieces from the pot. When cool enough to handle, shred the meat, discarding skin and bones, and return the shredded chicken to the soup. Taste and adjust seasoning with salt, kecap manis (if using), and lime juice.
5. Prepare the rice vermicelli according to package instructions (usually soak or briefly blanch), drain and divide among bowls. Add shredded chicken and ladle the hot turmeric-scented broth over the noodles.
6. Top each bowl with half a hard-boiled egg, bean sprouts, cilantro, scallions, fried shallots, and sambal or sliced chilies to taste. Serve immediately with additional lime wedges and kecap manis on the side.