Entree: Cocos (Keeling) Islands – Soto Ayam (Indonesian-style turmeric chicken soup with shredded chicken, clear spiced broth, and noodle or rice accompaniments)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled (about 90 g)
- 4 garlic cloves (about 12 g)
- 2 tsp (4 g) ground turmeric or 2 inches (5 cm) fresh turmeric, peeled and chopped
- 1 inch (2.5 cm) fresh ginger, peeled (about 5 g)
- 1 stalk lemongrass, white part only, bruised
- 2 kaffir lime leaves (optional)
- 1 tsp (3 g) coriander seeds, toasted and crushed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground white pepper
- 2 tbsp (30 ml) lime juice
- 4 hard-boiled eggs, halved
- 6 oz (170 g) rice vermicelli (soaked per package directions) or 2 cups (300 g) cooked rice/lontong pieces
- 2 cups (100 g) bean sprouts, rinsed
- 1/3 cup (50 g) fried shallots (bawang goreng) for garnish
- 1/4 cup (15 g) chopped scallions
- 1/4 cup (10 g) chopped fresh celery or cilantro leaves
- Sambal and kecap manis for individual seasoning
- Lime wedges for serving

Instructions

1. Make the spice paste: in a small blender or mortar and pestle, combine shallots, garlic, turmeric (fresh or ground), and ginger into a smooth paste; if needed add 1–2 tbsp (15–30 ml) water to blend.
2. Brown the chicken and sauté paste: heat vegetable oil in a large soup pot over medium heat. Sear chicken pieces briefly on both sides until lightly golden, then remove and set aside. Add the spice paste to the pot and sauté 3–4 minutes until aromatic.
3. Simmer the broth: return the chicken to the pot, add water, lemongrass, kaffir lime leaves, crushed coriander seeds, salt, and white pepper. Bring to a boil, then reduce heat and simmer uncovered 30–35 minutes until chicken is cooked through and broth is fragrant.
4. Finish the chicken: remove chicken pieces, shred the meat from bones and discard bones and skin. Strain the broth into a clean pot for a clearer soup if desired, then return shredded chicken to the broth and keep warm. Stir in lime juice and adjust seasoning.
5. Prepare accompaniments: portion soaked rice vermicelli or cooked rice into serving bowls. Top with shredded chicken and ladle hot broth over. Add halved hard-boiled egg, bean sprouts, and sprinkle with fried shallots, scallions, and celery or cilantro.
6. Serve: pass sambal, kecap manis, and lime wedges at the table so each person can season to taste.