Entree: Cocos (Keeling) Islands – Central Culinary Region – Soto Ayam (Aromatic yellow chicken soup with turmeric, shredded chicken, noodles, and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 cups (1.9 L) water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 cinnamon stick (2 inch / 5 cm)
- 3 whole cloves
- 1 tbsp (15 ml) vegetable oil
- For the spice paste:
  - 6 shallots
  - 4 cloves (12 g) garlic
  - 1 tbsp (15 g) fresh turmeric, grated (or 1 tsp (2 g) ground turmeric)
  - 1 inch (10 g) fresh galangal, peeled and sliced (or 1 tsp (2 g) ground galangal)
  - 1 tsp (2 g) ground coriander
  - 1 tsp (2 g) ground white pepper
- 1 tsp (6 g) salt, plus more to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 4 oz (115 g) dried rice vermicelli (soaked according to package)
- 2 cups (150 g) shredded cabbage
- 1 cup (100 g) bean sprouts, rinsed
- 4 large eggs, hard-boiled, peeled and halved
- 3 scallions, thinly sliced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (60 g) fried shallots for garnish
- 2 limes, cut into wedges
- Sambal or chili sauce, for serving

Instructions

1. Make the spice paste by pounding or blending shallots, garlic, fresh turmeric, galangal, ground coriander, and white pepper to a smooth paste; set aside.
2. In a large pot, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add the spice paste and sauté for 2–3 minutes until fragrant. Add the bruised lemongrass, kaffir lime leaves, cinnamon stick, and cloves; stir to combine.
3. Add the chicken pieces and 8 cups (1.9 L) water to the pot. Bring to a boil, then reduce to a gentle simmer. Skim any foam and cook for 30–40 minutes until the chicken is tender and the broth is aromatic.
4. Remove the chicken pieces, set aside to cool slightly, then shred the meat discarding bones and skin as preferred. Strain the broth through a fine sieve back into the pot, press solids to extract flavor, and return the shredded chicken to the clear broth. Season with 1 tsp (6 g) salt and 1 tsp (4 g) palm sugar; adjust to taste.
5. Prepare rice vermicelli according to package instructions (usually soak in hot water until soft), drain. Blanch cabbage and bean sprouts briefly in boiling water for 30 seconds and drain.
6. To serve, divide vermicelli among bowls, top with shredded chicken, blanched cabbage and bean sprouts, and half a boiled egg. Ladle hot turmeric broth over the bowl. Garnish with sliced scallions, cilantro, fried shallots, and a lime wedge. Serve with sambal at the table.